Total Calories: 259
Yield: 20 - 25 mushrooms
Select mushrooms with closed caps. Pull stems from mushrooms and chop finely. Melt butter in skillet and add stems and onion. Sauté until tender and translucent. Stir in remaining ingredients except water. If preferred, parsley may be sprinkled on top instead of mixed in with other ingredients. Fill mushroom caps with mixture, mounding over top. Arrange mushrooms in ovenproof serving dish. At this point mushrooms can be refrigerated up to 24 hours. Before serving, add 2 tablespoons of water to dish. Bake at 350° for 20 minutes. Serve hot.
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