Remove and finely chop mushroom stems (about 1-1/4 cups/ 300mL ); reserve mushroom caps.
Melt Becel® Buttery Taste margarine* in large nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper*.
Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender.
Garnish, if desired, with Parmesan cheese shavings.