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Preheat oven to 400°. Coat a baking sheet with a thin layer of olive oil. Cut stems from mushrooms and dice into small pieces. Place the remaining mushroom caps on the baking sheet. In a medium skillet over medium heat, add 1 tablespoon olive oil, chopped mushrooms stems and cook until most of the moisture has been cooked out 5 minutes. Add garlic and cook until fragrant, 1 minute. In a small bowl, combine breadcrumbs and Parmesan Spice blend. Add the crumb mixture to the pan and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a medium bowl mix together mushroom stem mixture, Parmesan cheese and cream cheese. Season with salt and pepper. Fill mushroom caps with filling (a small melon baller works great!) and sprinkle with more Parmesan if desired. Bake until mushrooms are soft and the tops are golden and crispy 18-20 minutes. Garnish with parsley to serve.
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