Wash mushrooms and carefully remove all the stems. Place all the mushroom caps on a foil lined baking sheet and set aside. Roughly chop the mushroom stems and place in a small bowl. Add the sun dried tomatoes, cream cheese, basil, garlic, and 2 tbsp of Parmesan cheese and mix to combine.
Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops. Place in oven for 10 minutes. Remove from oven and serve immediately.
You can substitute fresh basil leaves and garlic cloves for Gourmet Gardens if you prefer.