Add garlic and sauté for 1 minute until fragrant. Add mushrooms, thyme, parsley, salt, and pepper . Cook for 5–7 minutes , until browned and moisture has evaporated.

Add the onions and sauté 3 minutes, then add the mushrooms and cook until the vegetable are very tender, about 8 minutes. Add the Creole seasoning, garlic and cook 1 minute longer.

In a mixer, add the cream cheese, egg yolks, bread crumbs, green onions, lemon juice and Worcestershire sauce. 2. With the paddle attachment, turn on mixer on speed level 1.

Add cream cheese and Parmesan cheese, cook and stir until melted. Stir in bread crumbs, basil and parsley. Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up.

3. Add the cream cheese to the warm mixture and stir it until well combined. Stir in the parsley and parmesan cheese. 4. Using a small spoon, add just enough filling to fill each of the mushroom caps.

Preheat the oven to 400 degrees. In a large oven proof skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.