Dolmeh Qarch ba Panir o Gerdoo (دلمه قارچ با پنیر و گردو) — Persian Cheesy Walnut-Stuffed Mushrooms

• 500 gMushrooms, large (button or cremini), stems removed (Choose 18–22 firm caps; wipe clean, do not soak)
• 150 gMushroom stems, finely chopped (From the same mushrooms; chop to 3–5 mm pieces)
• 40 gUnsalted butter (Divided: for sautéing and brushing caps)
• 12 gGarlic, finely grated (About 3 medium cloves)
• 15 mlLemon juice, freshly squeezed (About 1 tablespoon; plus extra optional for serving)
• 70 gWalnuts, toasted and finely chopped (Toast 6 minutes at 160°C, then cool before chopping)
• 80 gGouda cheese, grated (Use young gouda for better melt)
• 70 gPizza cheese (mozzarella blend), shredded (For stretchy melt and browning)
• 4 gFine sea salt (About 3/4 teaspoon, divided)
• 1 gBlack pepper, freshly ground (About 1/2 teaspoon)

Instructions

1. 1

   Heat the oven to 200°C (392°F). Line a baking sheet with parchment. Wipe mushroom caps with a damp paper towel; do not rinse. Remove stems and finely chop them. Arrange caps gill-side up on the tray so they sit flat and won’t tip during baking.

2. 2

   Toast walnuts on a dry tray at 160°C for 6 minutes until fragrant, then cool 5 minutes and chop finely. Meanwhile, melt 25 g butter in a skillet over medium heat. Add chopped mushroom stems and cook 6–8 minutes, stirring, until their moisture evaporates and the pan looks mostly dry.

3. 3

   Add grated garlic to the skillet and sauté 45–60 seconds until aromatic (do not brown). Season with 2 g salt and all the black pepper. Turn off heat and stir in lemon juice; let the mixture cool 5 minutes so it doesn’t separate the cheeses when mixed.

4. 4

   In a bowl, combine the cooked stem mixture with toasted walnuts, grated gouda, and pizza cheese. Mix thoroughly until the filling clumps when pressed. Taste and adjust with the remaining 2 g salt if needed, remembering the cheeses add salinity once melted.

5. 5

   Melt the remaining 15 g butter. Brush the inside of each mushroom cap lightly (about 0.5–1 g per cap). Pack each cap with 20–25 g filling, mounding slightly. Press firmly so the mixture stays in place as the mushrooms release steam in the oven.

6. 6

   Bake at 200°C for 14–16 minutes until the mushrooms are tender and the cheese is fully melted. For a deeper golden top, switch to broil/grill for 1–2 minutes, watching constantly. Rest 3 minutes before serving so the filling sets and doesn’t slide out.