Step 1

In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.

Step 2

Add garlic and cook until fragrant, about 2 minutes.

Step 3

Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.

Step 4

Pulse in food processor until combined but still chunky

Step 5

Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.

Step 6

Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.

Step 7

Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*

Step 8

Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes

Step 9

When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.