Stuffed Mushrooms II
- 4 medium portabella mushrooms - (abt 1 lb) cleaned
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 teaspoons finely-chopped garlic
- 1/2 cup crumbled blue cheese - (abt 2 oz)
- 1/3 cup chopped walnuts
Preheat oven to 400 degrees. Remove portabella stems; trim and chop stems (makes about 1 1/2 cups).
In medium-sized skillet, over medium heat, melt butter. Add onion, garlic and chopped mushroom stems. Cook and stir until onion is soft and mushrooms are lightly browned, about 5 minutes. Stir in cheese and walnuts.
Place portabella caps, stem-side up, on shallow baking sheet. Divide mushroom-cheese mixture among portabellas. Bake until mushrooms are tender, about 20 minutes. Sprinkle with chopped parsley, if desired.
This recipe yields 4 servings.