Nutty Stuffed Toadstools

Name: Nutty Stuffed Toadstools
Ingredients: 18 to 20 large fresh mushrooms; 1 small onion, chopped; 3 tablespoons butter; 1/4 cup dry bread crumbs; 1/4 cup chopped pecans; 3 tablespoons grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon dried basil; 1 dash cayenne pepper

9 ingredients

3 steps

Ingredients

18 to 20 large fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1/4 cup dry bread crumbs
1/4 cup chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
1 dash cayenne pepper

Directions

1

Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, saute chopped mushrooms and onion in butter for 5 minutes or until liquid has evaporated. Remove from the heat; set aside.
2

In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps.
3

Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400&deg for 15-18 minutes or until tender. Serve warm.