Preheat oven to 425 F. Lightly grease a glass baking dish that can hold your stuffed mushrooms and set aside.
Clean mushrooms and pat dry quickly with paper towel.
Grasp mushroom stems close to the cap, with the other hand gently twist cap until stems separate from cap. Save the stems!
Score the mushroom caps gently with a sharp knife.
Brush extra virgin olive oil on the caps.
Place on an oven bacon cooker (or your broiler rack/pan, or similar; you need something to catch the drippings). Cap side down.
Bake at 425 F for 12 minutes. Remove from oven and set aside to cool a little.
Lower oven heat to 375 F.
While the mushrooms roast, make your stuffing. In a small pan, heat garlic infused olive oil and butter on medium.
Add red bell pepper. Cook for 3 minutes
Trim any hard pieces of the mushroom stems and then dice 1/8". Add mushrooms, chives and spices to bell peppers and continue sauteing until red peppers are soft - about another 5 minutes.
Remove from heat. Stir in 4 oz cream cheese.
Stuff mushrooms with cream cheese/vegetable mix. You should have some leftover if using the stuffing sized portabellas.
Return to oven and bake at 375 F or until parmesan cheese has turned golden brown.
Remove from oven and let cool a minute - then serve. Enjoy!!