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I came up with this for Thanksgiving dinner and thought you might like it.

I bought a 40 ounce Family Package of large, white button mushrooms. There
were 17 in the box. I rinsed them off and carefully cut out the stems.

Mix together, by hand....
One 6 oz. box of Paskez Passover Crumbs (probably o.k. to use any gf potato
   pancake mix)
About 3 tablespoons of ground almonds, doesn't have to be exact (I find this
   makes gf stuffing taste more like breadcrumbs.)
1 large egg
2 tablespoons of margerine...cut into mix...doesn't have to be exact.
Your choice of spices  & herbs...I used several generous sprinkles of Old
   Bay, a light sprinkling of tarragon, rosemary, basil, and marjoram, plus salt
   and pepper. Mostly salt and pepper. If you like things spicy, add more, add
   garlic, but I'd be careful not to add too much of the herbs, since they can
   overpower the flavor. (Use thyme and sage if you like the flavor of turkey
   seasonings.)
About 2/3 cup water Add 1/3 at a time, as you mix. I prefer to squish the mix
   with my hands. You want the stuffing to hold together and not crumble apart.
   (If you add too much water, just toss in alittle more ground almond, if you
   don't want to open another box of potato pancake mix.)

Press the stuffing together until it absorbs the water and holds together. I
found there was just enough to fill each mushroom, slightly rounded on top.
Fill each mushroom and place on a flat pan that has been lightly oiled or
sprayed with vegetable oil. I prefer olive oil.

I also sprayed alittle more olive oil over the mushrooms, but I doubt this is
necessary. Sprinkle lightly with salt, pepper, parsley flakes, and paprika,
if desired.

Bake for about 8-10 minutes in a 350 degree oven.

I made these early in the day and reheated them for dinner.

For my turkey stuffing, I took the same mixture, tripled in size, and added
diced celery, carrots, and cooked chestnuts....to stuff a 20 pound bird
generously. Sometimes, I add onions and apples and walnuts, too.
(I place a piece of aluminum foil at both ends of the bird and overstuff the
bird, rather than tie the legs together. The foil keeps the stuffing in
place.)

I realize this suggestion is alittle late for this Thanksgiving turkey, but
the mushrooms make a great hors d'oervre.  I found you need a plate under
them, because they were alittle moist.  If you're using them for finger food,
I'd suggest using smaller mushrooms.

Enjoy!

Linda