Gourmet Stuffed Mushroom Caps

I've made these mushrooms many times,
and they always disappear real fast.
This is a great stuffed mushroom recipe.
I put the stuffing into a plastic bag
with a corner cut off and squeeze
it into the caps, it's less messy.

Ingredients:
12 whole fresh mushrooms
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees F.
Spray a baking sheet with cooking spray.
Clean mushrooms with a damp paper towel.
Carefully break off stems.
Chop stems extremely fine,
discarding tough end of stems.
Heat oil in a large skillet over medium heat.
Add garlic,chopped mushroom stems to skillet.
Fry until any moisture has disappeared,
taking care not to burn garlic.
Set aside to cool.
When garlic mixture is no longer hot,
stir in cream cheese, sugar,
Parmesan cheese, black pepper,
onion powder and cayenne pepper.
Mixture should be very thick.
Using a plastic bag with corner cut,
fill each mushroom cap with a
generous amount of stuffing.
Arrange the mushroom caps
on prepared cookie sheet.
Bake for 20 minutes in
the preheated oven, or
until the mushrooms are piping hot
and liquid starts to form under caps.