Cheesy Walnut-Stuffed Mushrooms (Dolmeh Qarch ba Panir)

Preheat the oven to 200°C (390°F). Lightly grease a baking tray or line it with parchment paper.

Clean the 200 g mushrooms thoroughly, pat them dry, and finely chop them using a knife or food processor.

Heat the butter in a skillet over medium heat. Add the chopped garlic and sauté for about 1 minute, until fragrant but not browned.

Add the chopped mushrooms and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture becomes fairly dry.

Season with salt and black pepper, then remove the pan from the heat.

Stir in the grated Gouda cheese and chopped walnuts until evenly combined and slightly creamy.

Gently remove the stems from the 6 large mushrooms and hollow them slightly to create room for the filling.

Generously fill each mushroom cap with the prepared mixture and arrange them on the baking tray.

Sprinkle the grated pizza cheese evenly over the stuffed mushrooms.

Bake on the middle rack of the oven for 12–15 minutes, or until the cheese is melted and lightly golden.

Serve hot, optionally garnished with fresh parsley.