|Mushrooms||12 (About 1.5 Inch In Diameter)|
|Vegetable oil||2 Tablespoon|
|Toasted chopped walnuts/Toasted chopped pecans||1⁄2 Cup (8 tbs)|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Dried onion flakes||1⁄2 Teaspoon|
|Whole green onions||12 (Bulbs Are Removed)|
|Phyllo dough sheets||4 (Measuring 14 X 18)|
|Butter||1⁄2 Cup (8 tbs), melted (About 1 Stick)|
|Cream cheese||3 Ounce|
Remove and chop the mushroom stems.
Heat the oil in a skillet over medium-low heat.
Saute the mushroom stems, walnuts, bread crumbs, onion flakes and sherry in the hot oil for 5 minutes or until fragrant.
Remove from heat.
Cook the mushroom caps in a small amount of water in a covered skillet over low heat for 6 to 8 minutes or until softened; drain.
Invert on paper towels.
Bring 1/2 cup water to a boil in a saucepan over high heat.
Drop in the green onions and cook for 30 seconds.
Rinse immediately in cold water; drain on paper towels.
Preheat the oven to 400 degrees.
Layer the 4 sheets of phyllo dough on a cutting board, brushing each sheet with melted butter.
Cut the phyllo stack lengthwise into thirds; cut each third into fourths, making 12 squares.
Stuff the mushroom caps with the walnut mixture and place a stuffed mushroom in the center of each phyllo square.
Top each mushroom with a small chunk of cream cheese.
Bring the dough edges up like a sack to enclose the mushroom, gathering the top with your hands.
Place a green onion around each gathered top and cross the ends over each other like a ribbon.
Arrange on a baking sheet.
Bake for 10 to 15 minutes or until golden brown.