Eat a few mushrooms and see some colors; eat the whole bag and see God.

I want to post an hors d'oeuvres recipe that I'd like to make: mushroom caps with basil-pecan stuffing.

6 large white mushrooms
Olive oil for brushing

Basil-pecan stuffing:

1 tablespoon unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minched
1/2 cup toasted wheat germ
2 tablespoons finely chopped pecans
2 tablespoons freshly grated Parmesan cheese
1 tablespoon soy sauce
1 tablespoon minced flat-leaf parsley
1 tablespoon minched fresh basil
Freshly ground pepper to taste
Paprika to taste

• Preheat the oven to 375 degrees. Remove the stems from the mushrooms. Finely chop enough stems to yield 1/2 cup and set aside (discard the rest). Lightly brush the mushroom caps with oil. Place the caps, rounded-side down, on a baking sheet lined with parchment paper. Set aside.

• To make the stuffing: melt the butter in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant, about one minute. Add the mushroom stems and garlic; continue cooking, stirring occasionally, until the mushrooms and onion are tender, about four minutes.

• Remove the pan from the heat. Stir in all the remaining stuffing ingredients. Taste and adjust the seasoning.

• To serve, fill the mushroom caps with the stuffing; sprinkle with paprika. Bake for about 10 minutes, or until the stuffing is heated through and lightly browned. Serve immediately.