Creamy and Cheesy Stuffed Mushrooms

I haven't made stuffed mushrooms for awhile so I experimented in my kitchen and came up with a creamy and cheesy stuffed mushrooms. Basically, all the ingredients on this recipe is readily available in my pantry that I didn't have to make a special trip to the store for this quick and easy recipe. Then, I saved a couple of uncooked mushrooms for the next meal I'm making for dinner tonight: A Pan-Seared Chilean Sea Bass on a bed of Talinum with Mushrooms...

Ingredients:
1 Pkg of Fresh Large Button Mushroom (about 15-18 pieces)
1 link of Chorizo de Bilbao (Chinese Sausage), chopped
3 oz. Cream Cheese
2 Tbsp of Sour Cream
1/2 of a small onions, chopped
1 Tbsp of minced garlic
Grated Parmesan Cheese
Salt and Pepper

Directions:
Rinse mushrooms with a veggie brush in cold water. Then, remove stems, set aside. On a greased pan, align mushrooms evenly. Finely chop mushroom stesm and place in a medium-sized bowl. Add chopped chorizo, cream cheese, sour cream, onions, garlic salt and pepper. Mix well. Place a spoonful of stuffing only each mushroom caps. Sprinkle with Parmesan cheese on top. Bake at 375 degrees F for about 12-15 minutes or until they are browned on top.