Instructions: Preheat oven to 350 degrees.

Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed-sides up, on a large baking sheet.

Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet saute with chopped stems in remaining butter over moderately-high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.

Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

This recipe yields about 25.

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