Cheddar-Walnut Stuffed Mushrooms

• 2 lbs medium white button mushrooms
• 34 cup butter (can use a little less, but you need the butter to hold the mixture together)
• 14 cup butter, melted
• 1 cup finely chopped walnuts, lightly toasted
• 12-34 cup chopped fresh parsley, finely chopped
• 2 small onions, finely chopped
• 1 -2 tablespoon fresh minced garlic (optional or to taste)
• 2 cups coarsely grated old cheddar cheese
• 3 -4 tablespoons freshly grated parmesan cheese (can use a little more if desired)
• 1 cup fine fresh breadcrumb
• seasoning salt (or use white salt, I prefer the seasoned salt!)
• black pepper
• cayenne pepper (optional or to taste)

1. Set oven to 350F.
2. Remove stems from the mushrooms, then finely chop the stems.
3. Melt 3/4 cup butter in a skillet.
4. Using a pastry brush, brush the mushroom caps all over with some melted butter.
5. Arrange the caps stemmed sides up on a large lightly greased baking sheet; sprinkle the inside of the caps lightly with salt and pepper.
6. In the skillet with the remaining melted butter, add in the finely chopped onion, garlic (if using) and the chopped mushroom stems; saute until the mixture is softened and all the moisture is removed from the chopped stems.
7. Remove the mixture and place in a large bowl.
8. Add in the walnuts, parsley, cheddar cheese, Parmesan cheese, fresh bread crumbs; mix to combine, then season with salt and pepper and cayenne (if using).
9. Divide the mixture between the mushroom caps mounding slightly.
10. At this point you can cover and chill up to 5 hours.
11. Bake mushrooms in the second-lowest oven rack (or middle rack) for about 20-22 minutes.
12. Serve mushrooms warm.
13. Delicious!

white button mushrooms, butter, butter, walnuts, fresh parsley, onions, garlic, cheddar cheese, fresh breadcrumb, salt, black pepper, cayenne pepper

Taken from www.food.com/recipe/cheddar-walnut-stuffed-mushrooms-188216 (may not work)