Hot Cheddar Stuffed Mushrooms

• ¼ teaspoon ground black pepper
• 1 teaspoon salt
• ¼ cup chopped parsley
• ½ cup chopped walnuts
• 1 cup shredded Cheddar cheese
• 1 cup soft bread crumbs
• 1 cup chopped onions
• 6 tablespoons butter
• 1 lb. medium-sized fresh mushrooms

Rinse, pat dry and remove stems from mushrooms. Chop stems (makes about 1 1/2 cups); set aside. In a large skillet melt butter. Brush mushroom caps with about 3 tablespoons of the melted butter. Place on a lightly buttered shallow baking pan. To butter remaining in skillet, add onions and reserved mushroom stems; sauté for 2 minutes. Add bread crumbs, cheese, nuts, parsley, salt and black pepper; stir lightly. Spoon into mushroom caps, piling high. Bake in a preheated moderate oven (350 degrees) until hot, about 20 minutes. Serve hot. Makes about 18-24 mushrooms.