|Olive oil||1 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Shredded wheat biscuit||1 , crushed|
|Grated parmesan cheese||1 Tablespoon|
|Herb seasoning||1⁄2 Teaspoon|
|Black pepper||To Taste|
Preheat oven to 350Â° F.
Clean mushrooms with a vegetable brush or wipe with a damp cloth.
Remove and finely chop stems.
Heat oil in a nonstick skillet over medium-high heat.
Saute chopped mushroom stems, onions, garlic and walnuts until onion is tender, 4 to 5 minutes.
Remove from heat.
Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper.
Stuff mushroom caps, packing mixture firmly.
Arrange mushrooms in a shallow baking dish.
Sprinkle tops lightly with paprika.
Bake 20 to 25 minutes, or until mushrooms are tender.