Since mushrooms vary in size, the amounts of each of the ingredients will vary so here are approximate measurements ( any excess can be baked on the side without the mushroom ).
2 tablespoons parmesan
1 clove garlic, pressed or minced
1/2 teaspoon hot sauce (Frank's is a favorite here)
4 tablespoons bread crumbs ( I use Joseph's Pita, toasted then crumbled)
dash Italian seasoning
2 tablespoons mayo or cream to bind the stuffing
6 large button mushrooms
Spray a small baking pan with olive oil, set aside.
Remove the stems from the mushrooms and chop them (the stems) coarsely, place the empty buttons on the oiled pan.
Bake at 350F. for 25-30 or until the interior is hot and mushrooms are tender.