Clean mushrooms with damp paper towels. Remove stems, reserving stems for another use.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushroom caps, and saute 10minutes. Remove mushroom caps from skillet, and drain onpaper towels.
Combine tomatoes and boiling water in a small bowl; cover and let stand 15 minutes. Drain and finely dice tomatoes. Combine tomato, cream cheese, and next 4 ingredients; stir well.
Spoon 1 heaping tablespoon of tomato mixture into each mushroom cap; sprinkle each with 1/2 teaspoon breadcrumbs. Arrange on a baking sheet coated with cooking spray. Bake at 375° for 10 to 15 minutes or until thoroughly heated.