Gently wash the mushrooms, removing any excess dirt.

Lay on a paper towel to dry or pat dry with a towel.

Carefully remove each stem, so not to break the mushroom.

Using your finger or tiny spoon, scrape any gills out, leaving a slightly bigger opening.

Return to paper towels to dry.

Sauté shallots, garlic until translucent.

Add diced mushrooms (make sure they are diced very small).

Cook for 10-15 minutes until cooked through.

(You may need to add a little vegetable broth while cooking).

Add all other ingredients, except the bread crumbs and parsley.

Cook for 5 more minutes.

Remove from heat.

Stir in bread crumbs.

Pre-heat oven to 350 degrees.

Using a silicone baking mat or parchment paper, line a baking pan.

Fill mushrooms with filling, packing it in to each mushroom. I use a cookie or melon baller to get a round shape.

Cook mushrooms for 20 to 30 minutes, uncovered (depending on size of mushrooms)

Sprinkle parsley on top.

Serve.

Although these mushrooms are very savory on their own, some people like sauce. You could use a maple mustard sauce or any sauce you enjoy.