Clean and destem the mushrooms, setting the stems aside

Preheat the oven to 375.

Brush your baking tray with a light coat of olive oil so the caps don’t stick.

Assemble the caps on the baking tray.

Drizzle each mushroom cap lightly with olive oil to keep them from drying out when you bake them.

Dice up the mushroom stem pieces.

Melt the butter in a skillet over medium-high heat.

Add the mushroom stems and the shallot.

Cook for 3-4 minutes, until the shallot is semi-translucent.

Mix in the walnuts and cook for another 3-4 minutes to toast the nuts.

Combine the breadcrumbs, thyme, parsley and salt in a medium bowl.

Pour the mushroom stems, shallot, nuts and butter over the top.

Add the olive oil and vegetable stock, then mix well.

Fill each mushroom cap with stuffing so that it’s mounded up.

Sprinkle each one with parmesan cheese.

Bake the caps for 25 minutes, then serve them warm.