Preheat oven to 350 degrees.
Clean mushrooms and remove stems (set aside).
Put mushroom caps in a large bowl and top with 3 tbs. olive oil and 4 tbs Marsala wine and let soak.
Chop mushroom stems.
Cook sausage in skillet until cooked through. Drain.
Add garlic, mushroom stems, onion, and 1 tbs. olive oil to skillet and cook until onions are softened.
Add sausage back to skillet with onion mixture, add Worcestershire.
Then add Cooking Creme (or cream cheese) and mix together until cheese is melted.
Empty mixture into a bowl and stir in panko bread crumbs.
Season with salt/pepper to taste.
Remove mushroom caps from bowl and stuff each with a heaping spoonful of sausage mixture.
Add melted butter and 4 tbs Marsala to the baking dish and then add the stuffed mushroom caps.
Bake for 25 minutes or until golden on top.
Optional: Ladle sauce from baking dish on top before serving.
Garnish with parsley.