1Clean the mushrooms using a damp paper towel,do not rinse them with water! Slice and chop the stems fine.
Pre-heat a non-stick skillet,add the olive oil,shallots,garlic salt and pepper. Saute for 3-4 minutes until tender.
2Add the melted butter,parsley and bread crumbs. Add the cheese and toss well. If the mixture is too dry add a little chicken stock,2-3 tbsp.at a time until just moistened.
3Using the tablespoon fill each mushroom cap with the stuffing mixture then pat the crown with moist fingers until a smooth filled mushroom cap is completed,proceed to the next mushroom until all are finished.
4Pre-heat the oven to 350 degrees,spray a cookie sheet with cooking spray,drizzle the tops with olive oil and bake until golden brown,about 20 minutes or so.Serve immediately with a scampi butter and lemon wedges. Enjoy!! :)