Step 1

Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.

Step 2

Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.

Step 3

In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.

Step 4

Scoop the filling into the mushroom caps and top with grated parmesan.

Step 5

Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!