Preheat the oven to 375°F.

Wash 20 oz cremini mushroom then remove the stems from the mushroom caps.

Blend the stem in a blender. Set aside. Then blend 2 oz sausage in the same blender. Transfer in a small bowl.

Heat 1/2 tbsp butter in a large skillet over medium heat. Add 1/4 tsp garlic, 4 oz onion, and mushroom stem to the skillet. Stir fry until all the moisture disappears (about 5 minutes). Set aside to cool down.

In a large bowl, combine the mushroom mixture with 0.25 oz cream cheese, 1.5 oz bread crumbs, sausage, half of the parmesan cheese (0.125 oz), 2 tbsp parsley, 1/8 tsp salt, and 1/8 tsp pepper. Stir well until you have a thick mixture.

Using a small spoon, fill each mushroom cap with a generous amount of stuffing.

Arrange the mushroom caps on a baking sheet. Bake for 15 minutes in the preheated oven.

Then sprinkle with the remaining parmesan cheese (0.125 oz), on top of the mushroom cap, bake for another 3 minutes until the cheese is melted and the mushrooms are deliciously tender.

Serve while the mushrooms are still hot.