Stuffed Mushrooms with Vermouth

1. Preheat oven to 375 F. Place mushrooms in a colander and spray with water very lightly.
2. Remove stems, and chop the stems along with the onion and garlic. Add butter to a frying pan over medium heat. Once butter is melted add the chopped mushrooms, onion and garlic and sauté until nice and soft. Add vermouth, parsley, Italian seasoning, Panko bread crumbs, regular bread crumbs and salt and simmer.
3. Into the bowl of your food processor, add softened cream cheese, milk, garlic salt and Worcestershire sauce. Pulse till creamy and smooth. This needs to remain stiff and not runny, so watch as you add the milk. Only add as much as needed.
4. Take frying pan off the stove and add the cream cheese mixture. Mix everything together with a wooden spoon.
5. Pour olive oil on a rimmed baking sheet before adding all the mushroom caps onto the pan with the opening facing up.
6. Using a teaspoon fill the cavity of each mushroom with stuffing and round off the top. Sprinkle with Parmesan cheese.
7. Place pan on the bottom rack of the oven and bake for 20-25 minutes at 375 F.
8. When brown and bubbly they are done. Transfer to plate and serve immediately.