Wash mushrooms, remove stems.

Saute onions with butter and garlic for 3-5 minutes on low to medium heat in a skillet. 3. Add turkey sausage, garlic powder and salt and pepper and cook meat through ensuring it is all crumbled as it’s cooked.

Once cooked, turn the pan to low and add the cream cheese and gruyere and most of the parm (reserving about 2 tbsp to sprinkle on the top) and mix until all is melted and incorporated.

Remove mixture from stove, allow to cool and store in fridge for 1-2 hours.

After, fill each mushroom center evenly and place in a preheated oven on 350 F for 20-25 min – with a low broil for the last 3-5 minutes to add a nice crispy top to them.

Remove and garnish with remaining parmesan and parsley.