Baked Stuffed Mushrooms
    Cooking spray, for pan
    1 1/2 lb. baby mushrooms
    2 tbsp. butter
    4 oz. cream cheese, softened
    1/2 tsp Salt
    1 tbsp. Minced garlic
    1/4 cup Breadcrumbs
    1/4 c. freshly grated Parmesan, plus more for topping
    1 tsp Black pepper
    2 tbsp. freshly chopped parsley
    1 tbsp. freshly chopped rosemary
    1. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
    2. Heat skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, approx. 5 minutes.
    3. Add garlic and fresh rosemary and cook for approx. 2 minutes
    4. Add breadcrumbs and let toast slightly for about 3 minutes.
    5. Season with salt and pepper. Remove from heat and let cool.  
    6. In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, and parsley.
    7. Fill mushroom caps with filling and sprinkle with more Parmesan.  
    8. Bake in toaster oven at 400F degrees until mushrooms are soft and the tops are golden. Approx. 20 minutes