Preheat oven to 400 degrees F. Wet a towel and gently clean off any dirt from the mushrooms. Carefully remove stems and set aside. If one or two break in the process, just add these caps to the stem pile. Line a baking tray with tin foil and place the cleaned mushroom caps on the tray, using a second tray if needed (do not spray the foil).

Fit your food processor with the metal blade. Turn the machine on and drop the garlic through the feeding tube (this will help to mince the garlic evenly). Turn off machine, scrap down the sides and add the mushroom stems to the work bowl. Pulse until finely chopped. You can also do this by hand, but be sure to mince the stems and garlic as finely as possible.

In a large sauté pan, melt butter over medium heat. Add the mushroom stems, garlic, garlic powder, crushed red pepper, salt and black pepper. Cook until tender (about 3-4 minutes), stirring often. Lower heat, add the breadcrumbs and mix. Slowly add water until mixture is smooth and has a paste like texture. Turn off heat and add the cheese. Mix well. Add water little by little if mixture seems too dry. Taste and adjust seasoning.

Use a small spoon to stuff the mushrooms. Spritz the top of each mushroom with cooking spray of choice. Bake in preheated oven for 20 minutes.