Recipe has both a dairy and dairy-free version.1 pound ground round
Brown beef and spice to taste. Let cool (easily done day ahead of time).
Wash mushrooms (I placed on waxed paper), remove stems. Toss icky stems, keep and very finely chop the rest.
Mix beef, shredded mushrooms, a small amount of shredded carrot, and maybe 2 or 3 tablespoons of bread crumbs. When mixture looks to have about the right ratios, fill the dairy-free mushrooms. Put on parchment paper lined pan then into the oven and bake. Bake as below.
Melt a stick of butter with garlic powder in a wide mouth dish. Stir well, then set aside.
Mix about 80-90% of a jar of finely grated parmesan cheese and approximately 3 oz bread crumbs, or rest of bag if desired. 50:50 cheese:crumbs ratio. Stir well. This needs to be in a bowl good for dipping, this will be the second bowl. Remove 1/3 or so and reserve for later.
Mix some of the remaining parmesan cheese (not bread crumbs mixture), and the shredded mozzarella cheese into beef/carrot/mushroom mixture. Mix well.
I placed the dishes with butter, and crumb/cheese mixture on the wax paper with the mushrooms. Dip outsides of mushrooms into butter & garlic mixture, then dip into bread crumb & cheese mixture. Place onto parchment lined pan. When done with all mushrooms, add rest of cheese & bread crumb mixture to original cheese and bread mixture. Stir well. Start with 1st mushroom again and re-dip all mushrooms. You can decide if you do the butter a second time or just the bread crumbs. Replace onto parchment paper-lined pans.
Stuff the mushrooms to overflowing. You can use your fingers or an hors d'oeuvres spoon to fill the mushrooms.
Bake at 350 or 375 for about 30 minutes (depending on your oven). You could add mozzarella cheese on top if desired, maybe about 10 minutes prior to the end of baking.
You will have some meat mixture left, you can bake it and enjoy on a few crackers or garlic bread; or make a larger amount of meat mixture and use for stuffed squash, etc.