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