Remove the stems from the mushrooms and chop them finely.
Add the mushroom stems and butter to a skillet over medium heat on the stove. Saute until softened.
Mix in the minced garlic and saute another 30 seconds.
Add the pork rind crumbs, parmesan cheese, parsley, mushroom stems mixture, cream cheese, onion powder and salt and pepper to taste to a mixing bowl, and stir until well combined.
Stuff the mushrooms with the filling mixture, and place into a 9x13 baking dish.
Bake for 20 minutes and serve.
To avoid watery mushrooms, roast them upside down in the oven for a few minutes before filling them. Pre-roasting will help to evaporate any excess moisture that could cause soggy mushrooms.To avoid wasting any of your ingredients, add the mushroom stems to the stuffing mix. They are flavorful and will blend right in while bulking up the mix.Buy only unflavored pork rind crumbs to avoid changing the flavor profile of your stuffed mushrooms.