Stuffed Mushrooms - cooking recipe

Ingredients

32 large fresh mushrooms
1/2 c. butter, divided
2 Tbsp. chopped pecans
4 chopped green onions
2 1/2 Tbsp. parsley
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Wash and dry mushrooms; remove stems.
Lay caps upside down in greased baking dish.
Chop stems.
In skillet, melt 2 tablespoons butter.
Add mushroom stems and saute.
Combine stems and remaining butter, pecans, onions, parsley, salt and pepper.
Mix well.
Fill each cap with a teaspoon of the butter mixture.
Broil 3 to 5 minutes until bubbly.