12 large, fresh mushrooms
1/4 c. Parmesan cheese, grated
8 oz. cream cheese, softened
1 tbsp. olive oil
1 tbsp. garlic, minced
1/2 tbsp. parsley
1/4 tsp. black pepper
1/4 tsp. onion powder

Preheat the broiler with the rack on the top shelf of the oven. Spray a cookie sheet with nonstick spray. Carefully clean the mushrooms by wiping with a damp paper towel. Break the stems off and then chop them extremely fine, discarding the tough ends. Heat the oil in a skillet over medium-low heat. Add the garlic and the chopped stems to the oil. Fry until the liquid from the mushrooms has evaporated. Remove from heat and set aside until cool. Once the stems are cool, stir the cheeses, herbs and spices into the mixture. The mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of the stuffing mixture. Arrange the mushrooms on the cookie sheet.

Bake for about 3 minutes (or until sizzling) under the broiler.