35	fresh whole mushrooms
1/2	cup olive oil
3	Tablespoons Fisher Chef's Naturals walnut chips
5	green onions, finely chopped
1	clove fresh garlic through garlic press
	salt and pepper to taste

Wash and dry mushrooms, remove stems. Lay caps upside down in buttered baking dish. In a skillet, warm olive oil, add pressed garlic and mushroom stems, sauté lightly. In a small bowl, combine sautéed stems, walnuts, green onions, salt and pepper, mix thoroughly. Fill each mushroom cap with 1 teaspoon of mixture. Heat under broiler for 3 to 5 minutes until bubbly. Serve hot.

Yields: 35 mushrooms

Source: John B. Sanfilippo & Son, Inc.