Garlic-Stuffed Mushrooms

• 12 mushrooms
• 4 tablespoons butter (divided use)
• 2 green onions, sliced
• 1 ½ tablespoons pecans, finely chopped
• 1 ½ tablespoons dry bread crumbs
• 1 ½ tablespoons parmigiano reggiano, grated
• 2 cloves, garlic crushed  (I use more, surprise)
• ¼ teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon cayenne pepper

Preheat oven to 350° F.

Chop the stems from mushrooms.  Place in a saucepan of boiling water and parboil the caps for 3 minutes.  Drain well.

In a skillet, melt 2 tablespoons butter and cook chopped stems and sliced green onions.  Sauté until tender.  Add finely chopped pecans, dry bread crumbs, grated parmesan cheese and 2 tablespoons butter.  Stir until the butter is melted and absorbed.  Stir in crushed garlic cloves.  Add salt and pepper.

Stuff each mushroom cap with the mixture, mounding it neatly over the top.  Sprinkle with cayenne pepper. 

Place in a lightly greased 9” baking dish and bake for 10 or 15 minutes, or until heated through.