1Wash mushrooms, de-stemming them and setting the stems aside. Line mushroom caps on baking sheet
2In a large bowl, combine softened cream cheese, garlic, dill, finely chopped parsley, mushroom stems, 1 cup of stove top mix, parmesan, and salt and pepper. Mix well.
3Spoon desired amount of cream cheese mixture into mushroom caps (this recipe bountifully fills 30 mushrooms)
4Sprinkle a little of the remaining stove top mix on each mushroom and drizzle olive oil on each of them. Bake at 350 degrees. Keep an eye on them, I bake them for 30 minutes until the mushrooms are pretty dark and mixture is melted.