Preheat oven to 375°F

Wash mushrooms and remove stems

Dice stems, Shallots and Garlic Clove

Melt butter in saute pan on medium-high heat

Add stems and shallots to butter and saute 4 - 5 minutes until soft

Add garlic and almonds - saute for another 2 - 3 minutes

Place saute mixture in food processor

Place 3 - 4 tablespoons of the Kraft Fresh Take Parmesan cheese and set aside

Add remaining Kraft Fresh Take mixture to food processor and pulse until you reach a paste consistency

(Add olive oil as needed if the mixture is dry)

Rub mushroom caps with olive oil and place open side up on a baking sheet

Use a spoon to fill caps with stuffing mix

Sprinkle with remaining Parmesan cheese

Bake for 20 - 23 minutes and allow to cool 2 - 3 minutes before serving