Start with 12 whole fresh mushrooms, remove stems, discarding tough ends. Dice stems and saute them with 1 tsp minced garlic in hot oil for a few minutes, set it aside to cool. In a bowl, mix 8 oz of softened cream cheese, 1/4 cup parmesan cheese, 1/4 tsp black pepper, 1/4 tsp onion powder, 1/4 tsp cayenne pepper (if you like it with a kick!), add the sauteed stems and mix together. Use spoon to fill each cap with mixture. Arrange caps on cookie sheet and bake at 350 for 20 minutes.