When we picked up groceries at Sam's club (always a dangerous exercise when there's only two people in the household), "mushrooms" turned into a pound of brown mushrooms that were roughly twice the size of standard button mushrooms, but about half-sized for portabellas. They're the perfect size for making stuffed mushrooms: no piping filling or ultra-fine mincing necessary! I shall have to do this again, because you get all the flavour without having to do the finicky detail work.
1 lb brown mushrooms, large (okay, two were missing, so if you have a full pound, adjust the rest a little higher)
1/2 small onion, diced small
2 Tbsp butter (I actually used duck fat. Use bacon grease if you have it, and adjust the salt)
1 Tbsp garlic, minced
1/2 tsp mesquite smoked salt
1 tsp smoked paprika
1/4 cup almond meal
6 oz cream cheese (I used 5, because missing mushrooms.)
Remove the stems from the mushrooms, and dice them fine. Then dice the onion fine. Saute in butter over medium heat with the smoked salt and paprika, until the water is nearly cooked out. Add the garlic and almond meal, and saute until garlic lightly browned & almond meal toasted. Remove to a mixing bowl. If you want mixing to be easier, warm the cream cheese a little first, otherwise just mix until well blended.
Preheat oven to 400 degrees. If you have a silicone baking sheet, use it; otherwise you may need to grease your pan or aluminum foil to keep the mushrooms from sticking. Fill the mushrooms to at least level with the cap, higher if you have extra.
Bake for 25 minutes (these ones were big enough I baked for 30 minutes, and they were delicious. Button mushrooms you'd probably only bake for 20 minutes.)
Let cool at least 5 minutes so you don't burn your mouth. Enjoy!