Stuffed Mushrooms

Preheat the oven to 375°F and line a baking sheet with parchment. 2. Pop the stems out of the mushrooms and finely chop the stems. Set the caps on the baking sheet. 3. Heat the olive oil in a skillet over medium heat. Cook the shallot and chopped stems for 5 minutes, then add the garlic and spinach and cook until the spinach wilts. 4. Finely chop the walnuts and stir them in with the breadcrumbs, nutritional yeast, thyme, salt and pepper. 5. Pack the filling into the mushroom caps. 6. Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden.