Preheat oven to 400º F.

In a medium skillet, heat the olive oil over medium-high heat until it shimmers. Add the chopped mushroom stems and the minced garlic. Cook for 1-2 minutes until the stems are tender. Transfer to a bowl and set aside.

In the same skillet, add the sausage and cook for 4-5 minutes or until no longer pink. Be sure to break up the sausage into fine crumbles. Remove from heat and drain excess fat.

Break up cream cheese into chunks and add it to the sausage. Stir until combined. Add in the mushroom stem mixture, parmesan cheese, parsley and All Purpose Seasoning. Stir until completely combined.

Evenly fill each mushroom cap with the sausage mixture.

Bake in the preheated oven for 30 minutes or until the mushrooms are tender and the filling is golden. Allow the mushrooms to sit for 5 minutes before serving.