Lucy's macadamia-stuffed mushrooms
Serves 26 as appetizer
1 pound fresh button mushrooms (or favorite mushroom)
4 tablespoons butter or margarine
1/3 cup onions, minced
1 cup soft bread crumbs
1/3 cup macadamia nuts, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons Monterey jack (or Cheddar) cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees. Remove mushroom stems. Chop and set aside. Melt butter and brush outside of caps. Place on baking pan lined with foil. Sauté onions and chopped mushroom stems in remaining butter for about 10 minutes. Add bread crumbs, macadamia nuts, parsley, cheese, salt and pepper. Mix well. Spoon mixture to fill each mushroom cap. Bake until mushrooms are tender, about 12 minutes. Serve while still hot.
Lucy Hough Ackerman, Simpsonville