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Four Cheese Manicotti

1 large onion; minced
1 lb. mushrooms, sliced
½ cup butter or margarine
½ cup flour
4 cups milk
1½ cups parmesan cheese, grated
salt & pepper to taste
12 manicotti shells
1 lb. deli-style ricotta
4 oz. mozzarella cheese, diced
½ cup Romano cheese, grated
¼ cup walnuts, finely chopped
¼ cup parsley, chopped
3 eggs
1 dash nutmeg

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Sauté onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400º oven 20 to 25 minutes, or until bubbly and golden.