Stuffed Mushroom

18-20 lg. mushrooms
1 sm. onion, chopped
3 T. butter
1/4 c. dry bread crumbs
1/4 c. finely chopped pecans
3 T. grated Parm. Cheese
1/4 t. salt
1/4 t. dried basil
dash cayennne pepper

Remove mushroom stems, set caps aside. Finely shop stem; place in paper towel, squeeze to remove liquid. Saute chopped stem & onions in butter for 5 min. until tender. Remove from heat; set aside. Combine crumbs, pecans, Parm., salt, basil and pepper; add mushroom mix. Stuff firmly into caps. Place on greased 15x10x1 pan. Bake uncovered at 400 for 15-18 min. Serve hot.

Recipe #2

12 lg. mushrooms- Remove & chop stems
6 oz. sausage- brown til crumbly (5 min), drain
3 T. seasoned bread crumbs- stir with stems and 1/4 c cheese in skillet w/ sausage. remove from heat. Spoon onto caps.
1/4 C. sredded mozzarella cheese,
2 t. dried parsley

Arrange stuffed mushrooms on greased baking sheet. Top w/ remaining moz. cheese. Bake about 15 min. Garnish with parsley.