Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray with cooking spray; set aside.
Using a damp paper towel, gently clean the mushrooms and remove the stems. Place the mushroom caps in a single layer on the baking sheet.
Roughly chop the reserved mushroom stems and set aside.
Pre-heat a large saute pan over medium-high heat and add the olive oil. Add the chopped mushroom stems to the pan and a pinch of salt and pepper. Mince in the garlic then begin stirring the mushrooms until they soften, about 4-5 minutes. Remove from pan and place in a large bowl.
To the large bowl, add all of the remaining ingredients. Check for seasoning and adjust accordingly.
Stuff each mushroom with 2 tablespoons of the filling. Bake until golden brown, about 20 minutes. Garnish with fresh parsley to serve. Enjoy with Erath Pinot Noir.