Preheat oven to 350°F (175°C).

Heat butter and coconut oil in a medium skillet over medium heat.

Mince mushroom stems, shallots, garlic, and gluten-free bread.

Cook shallots and garlic until transparent, then add mushroom stems and minced bread. Stir occasionally for about 5 minutes.

Add walnuts, curry powder, Italian seasoning, and cayenne pepper. Cook for another 5 minutes.

Stir in parmesan cheese and remove from heat.

Transfer the mixture to a medium bowl and add cream cheese in dollops. Stir well to combine. Adjust seasoning to your taste.

Arrange mushroom caps onto a cookie sheet, salt them, and stuff them with the filling.

Bake in the preheated oven for 30-35 minutes, or until the mushrooms are tender and the filling is golden brown.