Preheat the oven to 350°
Brush the dirt from the mushrooms, rinse, and take the stems out. Set aside.
Chop pecans in a food processor or by hand. Toast in the oven for 5 minutes or until just toasty and browned. Do not overcook or burn. set aside.
While you are preparing the other ingredients, cook the mushroom caps in the preheated oven for 12 minutes to begin softening. Remove from the oven and set aside.
While the mushroom caps are precooking you can: chop mushroom stems, garlic cloves, and shallots. Muddle (smash) fennel.
Heat oil in a non-stick pan and cook mushroom stems, garlic, and shallots for three minutes to begin softening.
Add in fennel and smoked paprika and continue cooking until vegetables have softened. Remove from pan and set aside in a different container/bowl.
Use the same pan you cooked the vegetables in. Cook the vegan meat according to package directions. Add in a little more oil if that's what the directions call for. Some vegan meat is very low in fat and will stick to your pan without a little help.
After the vegan meat has cooked, add in the cooked vegetables and vegan cream cheese. Stir to combine. Taste and salt and pepper if desired
The mushrooms should have precooked by now, been taken out of the oven, and be cool enough to handle. Either scoop the sausage mixture with a spoon and heap on top or cool the meat mixture slightly and pipe in with a piping bag.
Place filled stuffed mushrooms on a baking tray/dish and cook for about 15-18 minutes. Tops will be browned and the mushrooms will be fully softened and sitting in their juices.
Top with parsley before serving.