#1 Preheat your oven to 350°F #2 Gently clean the mushroom caps and carefully remove the stems. Chop stems and set the full caps aside #3 Heat the Extra Virgin Olive Oil in a large skillet over medium-high heat #4 Add the diced onion, bell pepper, and mushroom stems and sauté until tender, about 4-5 minutes #5 Crumble the Italian Sausage into the pan and cook until deeply browned #6 Reduce the heat to low. Stir in the softened Cream Cheese until it melts and the mixture becomes smooth #7 Fold in the dry Stuffing Mix, stirring until evenly combined #8 Sprinkle on 2 tablespoons of chopped fresh parsley #9 Transfer the sausage mixture to a mixing bowl #9 Mix in the Parmesan cheese, eggs, salt and pepper. Taste and adjust the seasoning as needed #10 Generously spoon the sausage filling into each mushroom cap #10 Arrange the stuffed mushrooms in a baking dish #11 Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 5 minutes, or until the tops are golden brown. Serve and enjoy!