Wash and de-stem the mushrooms, keep the stems!

In a pan over medium high heat, add the olive oil to the pan.

Chop the stems finely and sauté them with the shallot & cherry tomatoes for 3-5 minutes.

In a food processor combine the tomato mixture, cream cheese, ½ of the parmesan cheese, garlic powder, salt and pepper and a few basil leaves.

Blend until creamy and set aside.

Pat the mushrooms dry and line them up on a baking sheet

Using a spoon or even a piping bag, fill each mushroom. At this point you can cover and place in the fridge for later, or continue on cooking them to serve right away.

In a small bowl combine bread crumbs and remaining parmesan cheese.

Top the mushrooms with the breadcrumbs and bake at 375 for 10-15 minutes.

Drizzle with balsamic and top with fresh sliced basil