Remove the stems from each mushroom to create space for stuffing, and finely chop the stems.

In a small bowl mash the cream cheese, using a fork. Add the chopped stems, green onions (or cilantro), garlic, black pepper and salt, and mix well.

Preheat the oven to 400 degrees F.

Using a little spoon, fill each mushroom cap with the cream cheese mixture.

Place mushrooms on a non-stick baking tray (or douse it with a cooking spray to prevent them from sticking). Make sure to leave enough space between them.

Bake in oven until tops are a little golden, about 18-20 minutes. Serve immediately.