Stuffed Mushroom Caps


12 large mushrooms (white button or Cremini)
½ cup toasted walnuts
1 cup bread crumbs
1 tsp olive oil
2 green onions, finely sliced
½ tsp chopped garlic
Salt and pepper to taste
½ cup non-dairy shredded cheese


Preheat oven to 400°F.

Wipe off mushrooms with a damp paper towel or cloth and remove stems, putting aside in food processor. Toast the walnuts in small non-stick frying pan over medium heat until starting to brown, stirring occasionally, and then add to food processor. Pulse until crumbly.

Heat oil in the same frying pan over medium heat and then add the bread crumb mixture, green onions and garlic. Cook for five minutes, stirring occasionally. Mix with shredded cheese, salt and pepper in small mixing bowl to form a paste.

Measure one small ice cream scoop of filling into each mushroom cap and set on baking sheet lined with parchment paper. Bake in the oven for 20 minutes and allow to cool for 5 minutes before serving.