Pre-heat oven to 325’F

Remove stems from mushrooms, chop stems finely & set aside

Toss mushroom caps with 3 tbsp. olive oil, set aside

Heat 2 tbsp. olive oil in medium sautee pan over medium heat

Saute chopped mushroom stems, cook about 3 minutes

Add scallion & garlic, cook 2-3 minutes, stirring occasionally

Stir in gluten free bread crumbs, stir to combine

Mix in dairy free cream cheese, cook until it is melty and mixes with the other ingredients

Turn off heat, mix in dairy free Parmesan shreds & Italian parsley, season with salt & pepper

Cool mixture slightly

Fill each mushroom cap with mixture

Place on baking sheet in a single snug layer

Bake 45 minutes or until the stuffing is browned and crusty