Preheat oven to 350℉
Prepare mushrooms by wiping off any dirt with a damp paper towel.
Remove mushroom stems, dice them and set aside.
In a small pan sauté the diced onion, in olive oil for about 5-8 minutes until translucent and soft.
Add in the minced garlic and diced mushroom stems and continue to sautéed for another 2-3 minutes.
Remove pan from heat and set aside to cool.
In a bowl add the softened cream cheese, sautéed veggies, vegan parmesan, and mix to combine.
In a small bowl mix together bread crumbs melted vegan butter and parsley.
Add cream cheese filling to a small sandwich bag and cut one corner to use as a piping bag.
Pipe cream cheese filling into mushroom caps or scoop filling into caps with a small spoon.
Dip the tops of the stuffed mushrooms into the breadcrumb topping.
Place stuffed mushroom caps onto a baking sheet and place in the oven to cook for about 10 minutes.