Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the white sections of the green onion and ginger. Cook, stirring, for 1 minute.
Add the remaining 2 teaspoons olive to the skillet. Add the crimini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms just start to brown, 7 to 8 minutes.
Add the garlic and ground pepper and cook for 30 seconds.
While the mushrooms are cooking, whisk together the hoisin sauce, soy sauce, agave nectar and chili garlic sauce.
Pour the hoisin mixture into the skillet with the mushrooms and cook for 1 minute.
Remove from the heat and stir in the green sections of the green onions and the parsley.
Fill each mini fillo shell with 1 tablespoon of the mushroom mixture. Serve.