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6 Tbsp. butter or olive oil
4 c. cubed fresh bread (use a firm white bread such as Pepperidge
Farm or French)
1 medium onion, diced
1 c. finely chopped walnuts
1 c. minced parsley
1 tsp. dried thyme
1/2 c. veggie or chicken broth, dry wine, water or cream
salt and pepper to taste
1/4 c. grated Parmesan cheese (optional)

Heat oven to 400 degrees. Remove mushroom stems. Place caps gill
side down on a foil-lined baking sheet. Brush with 2 tablespoons
melted or olive oil. Bake 5 minutes. Spread cubes in a shallow
baking pan and toast 15 minutes or until dry and browning. Clean
and chop stems.

Heat remaining 4 tablespoons butter or olive oil in a wide
skillet over medium heat. Add onion and cook for 5 minutes. Onions
should be soft. Add walnuts and turn heat to high. Stir about 3
to 4 minutes. Begin toasting walnuts. Add mushroom stems and cook
another minute. Remove skillet from heat. Add parsley, thyme,
bread cubes and liquid to moisten. Season with salt and pepper.

Divide stuffing among the 4 mushroom caps. Serve as is or
sprinkle with Parmesan cheese and bake 10 minutes.

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