Stuffed Mushrooms - serves 6

18 large mushrooms
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
1/4 cup finely chopped walnuts
1 shredded wheat biscuit, crushed
1 tbsp grated Parmesan cheese
1/2 tbsp Herb Seasoning
Fresly ground black pepper to taste
1/2 tsp paprika (optional)

Preheat oven to 350F. Clean mushrooms with a vegetable brush or wipe with a damp cloth. Remove and finely chop stems.
Heat oil in a nonstick skillet over medium-high heat. Saute chopped mushroom stems, onions, garlic and walnuts until onion is tender, 4 to 5 minutes. Remove from heat.
Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper. Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a shallow baking dish. Sprinkle tops lightly with paprika.
Bake 20 to 25 minutes, or until mushrooms are tender.