Preheat oven to 375 degrees F.

Using a paring knife, remove the stems and white area surrounding the stems from each mushroom. Discard or save for another use.

Lightly coat a baking sheet with cooking spray. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, 8 to 10 minutes. Turn over the mushrooms so that the cavity is facing up.

In a medium bowl, mix together the stuffing and broth.

Evenly divide the stuffing between the mushrooms. Top with the Parmesan cheese.

Bake the mushrooms until the cheese is starting to melt, 7 to 8 minutes.

Sprinkle with parsley. Serve immediately.