Stuffed Mushrooms

INGREDIENTS

• 4 medium-sized Modern portabella mushrooms, cleaned (about 1 pound)
• 2 tablespoons butter
  
• 1/2 cup chopped onion
• 2 teaspoons finely chopped garlic
• 1/2 cup crumbled blue cheese (about 2 ounces)
• 1/3 cup chopped walnuts

INSTRUCTIONS

Portabella mushroom stems have a great deal of flavor and shouldn’t be wasted. Just trim off the dried surface at the end and chop the rest for use in stuffings as we have here, or in sauces or soups.

Preheat oven to 400° F. 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.

Yield: 4 servings