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1.
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Preheat oven to 375 F. Place mushrooms in a colander and spray with water very lightly.
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2.
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Remove stems, and chop the stems along with the onion and garlic.
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Add butter to a frying pan over medium heat.
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Once butter is melted add the chopped mushrooms, onion and garlic and saute until nice and soft.
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Add vermouth, parsley, Italian seasoning, Panko bread crumbs, regular bread crumbs and salt and simmer.
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3.
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Into the bowl of your food processor, add softened cream cheese, milk, garlic salt and Worcestershire sauce.
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Pulse till creamy and smooth.
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This needs to remain stiff and not runny, so watch as you add the milk.
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Only add as much as needed.
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4.
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Take frying pan off the stove and add the cream cheese mixture.
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Mix everything together with a wooden spoon.
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5.
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Pour olive oil on a rimmed baking sheet before adding all the mushroom caps onto the pan with the opening facing up.
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6.
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Using a teaspoon fill the cavity of each mushroom with stuffing and round off the top.
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Sprinkle with Parmesan cheese.
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7.
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Place pan on the bottom rack of the oven and bake for 20-25 minutes at 375 F. 8.
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When brown and bubbly they are done.
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Transfer to plate and serve immediately.
