Nutty Stuffed Mushrooms

20 large fresh mushrooms

3 Tbsp. butter

1 small onion, chopped

¼ c. dry bread crumbs

¼ c. finely chopped pecans

¼ tsp. salt

3 Tbsp. grated Parmesan cheese

¼ tsp. dried basil

Dash cayenne pepper

Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In large skillet, heat butter over MEDIUM heat. Add chopped mushrooms and onion; sauté until liquid evaporates, about 5 minutes. Remove from heat; set aside. Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in greased 15x10x1” baking pan until tender, 15-18 minutes. Serve warm. Makes 20 appetizers.