|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Minced mushroom stems||1⁄4 Cup (4 tbs)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Corn flake crumbs||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped tomato||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
Remove and mince stems.
Measure 1/4 cup chopped stems and reserve.
Combine onion, green pepper, reserved 1/4 cup mushroom stems, walnuts and butter in a 1 1/2 qt.glass casserole dish.
Cover and microwave 2 to 3 minutes or until tender.
Mix in crumbs, sour cream, tomato, salt and pepper.
Stuff each mushroom cap with 1 to 2 teaspoonsful filling.
Arrange 8 to 10 caps on a paper plate or 8 inch round glass cake dish.
Cover with wax paper.
Microwave 1 minute to 1 minute 30 seconds [ROASTS, 2 minutes to 2 minutes 30 seconds].
Give dish a 1/4 turn during cooking.
Repeat with remaining mushroom caps.
If desired, sprinkle with paprika, parsley flakes, or chopped chives and serve.