Spray baking dish large enough to hold 12 mushrooms. I used my mini muffin tin. They stay in place nicely.
2In a small skillet, add about a tbsp olive oil. Over med heat; add the minced stems and onion. Saute for about 3 minutes, or until all the liquid has evaporated from the stems, and onions are soft. Add the minced garlic, continue cooking for another minute or so. Add a bit more oil if necessary. Set aside to cool.
3In the meantime, clean mushrooms, brushing off any dirt softly with a paper towel.
4In a medium bowl; stir softened cream cheese with remaining ingredients.
5Spoon about a tablespoon full into each mushroom cap.
I then dipped the top of the mushroom into the Parmesan cheese.