Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. remove stemps from mushrooms and chop stems. melt butter. with a pastry brush, gently brush mushroom caps all over with some melted butter. arrange caps, stemmed sides up, on a large baking sheet. lightly toast walnuts and finely chop. finely chopped parsley. saute onion with chopped stems in remaining butter over modestly high heat until mixture is softened. remove skillet from heat and stir in remaining ingredients. divide mixture among caps, mounding it slightly. mushrooms may be stuffed 4 hours ahead and chilled, covered. bake mushrooms in middle of oven for 20 minutes. serve warm.

Target recipe: in a medium bowl, combine the blue cheese and the cream cheese. beat them together with an electric mixer so that they are smooth. add the half and half and beat it in so that the mixture is fluffy. fill the mushroom caps with the cheese mixture. top each with a pecan half and a basil leaf.