•  Knife or food processor
•  Cutting board
•  Measuring Spoons
•  1 Cup Measure
•  2 qt. Mixing Bowl
•  Paper towels
•  Microwave Safe Platter

•  18 Large White Mushrooms with stems
•  1/4 cup Bread Crumbs
•  1/4 cup Ground Walnuts
•  1/4 - 1/2 Cup Grated Edam or Gouda Cheese
•  1 t. Worcestershire Sauce
•  1/4 t. Oregano
•  1/4 cup Minced Onion
•  S & P to taste

1.  Remove stems from the mushrooms and chop fine (mince) to measure 1/2 cup
2.  In a small bowl, combine the minced mushroom stems and all the remaining ingredients; stir well.
3.  Using a spoon, fill each mushroom cap from the bottom or stem side.
4.  Place mushrooms on the microwave safe platter and cover with paper towels.
5.  Place in the Panasonic Inverter oven.
6.  Cook at P6 5 - 8 minutes, or until mushrooms are tender.

If the mixture is fluid enough, fill a plastic storage bag and slice off one of the bottom corner. Use this as a "pastry bag" to fill the mushrooms - this is especially important if you've doubled or tripled the recipe and have many mushrooms to fill. Otherwise, a Parisianne Scoop (or "Melon Baller") may be used to evenly portion and fill the caps.