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Instructions |
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Remove stems from mushrooms; finely chop stems to
equal 3/4 cup.
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Saute stems and onion in butter until onion is
tender and moisture evaporates. Stir in walnuts,
chili sauce, and 2 Tablespoons Parmesan cheese.
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Place mushroom caps in 3 quart oblong baking dish.
Divide remaining 3 Tablespoons. Parmesan cheese
among mushrooms, spooning a small amount into each
cap. Fill the caps with walnut mixture, mounding
slightly.
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Bake in oven at 350 degrees for 15-20 minutes or
until mushrooms are cooked, but still firm.
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Serving
Suggestions |
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Serve with wine. Pino Grigio (cool and crisp)
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Originally Submitted
1/20/2012
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