1 1/4 pound of fresh white or crimini (brown) mushrooms
3 tablespoons of butter, divided
1 cup of coarsely chopped onions
One 6 ounce package of herb-seasoned stuffing mix (about 4 cups)
1/2 cup of coarsely chopped walnuts
1/2 cup of finely chopped sweet red bell pepper

Heat oven to 350ºF. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into a large bowl. Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions. Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper and salt to taste. Spoon into a shallow 2 to 3-quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired.

Source: The Mushroom Council