12 large white mushrooms
1 clove of minced garlic
4 TBSP butter
3 TBSP minced parsley
2 TBSP minced walnuts
1/2 cup breadcrumbs (GF work fine)
two eggs, slightly beaten (flax eggs are fine)
Carefully remove the stems from the mushroom caps, finely minced stems and sauté with the garlic in melted butter for five minutes. Mix in the parsley, nuts, breadcrumbs, and eggs stuff the cups with the mixture.
Place a thin pat of butter (or Gouda or DF Gouda cheese) on each.
Bake in a greased dish at 350 for 15 minutes.
Garnish with parsley, pimento, or whatever pleases your eye.
Keep it warm in a chafing dish.
It can be made ahead and refrigerated for up to 24 hours raw, but it won’t keep if refrigerated after baking. I would keep the filling separate from the mushrooms until before baking.