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In a 12 inch non-stick pan brown the sausage.
Add the chopped mushroom stems and onion and cook 5 minutes or until very tender. Add a teaspoon of cooking oil if the pan is too dry.
In the meantime arrange your mushroom caps on a baking sheet space about ½ inch apart.
Prepare your breadcrumbs: place the torn bread, oil and herbs de Provence in a food processor and pulse until it resembles wet sand. Set aside for later use.
Once the liquid is cooked out of the mushroom mixture transfer it to a medium bowl and allow to cool 5 minutes.
Add the cream cheese, black pepper and granulated garlic to the bowl with the cooled mushroom mixture. Beat with a heavy spoon until well incorporated.
Heat oven to 375 degrees F.
Spoon the mushroom mixture into the mushrooms evenly.
Top each filled mushroom with about ½ tsp of breadcrumbs.
Bake 20 minutes or until browned, If not browned after 20 minutes broil them for 5 minutes.