1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Combine walnuts, parsley, garlic, cheese, and salt in a food processor and pulse until finely chopped. Add olive oil and pulse to combine.
3. Using a small spoon, scoop mixture evenly into mushroom caps. Arrange mushrooms, stuffed sides up, on prepared baking sheet.
4. Roast mushrooms until they are softened and tops are lightly browned, about 15 minutes. Let cool slightly, then serve warm.
Source: Hannaford fresh Magazine, September - October 2018