Remove stems from mushrooms and reserve for another use. With a spoon, gently scrape gills from the inside of mushrooms; discard. Place mushroom caps, with the inside upright, in a shallow pan and bake at 180°C (350°F) for 5 to 8 minutes or until tender. Set aside and keep warm.
Whisk eggs with corn; season with salt and pepper. Set aside.
Spray a large non stick skillet with cooking spray. Heat over medium high heat. Pour in egg mixture and immediately reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Set aside.
Line the inside of each mushroom cap with an equal amount of chicken. Stuff each mushroom cap with an equal amount of scrambled eggs. Garnish each with 1 tbsp (15 mL) of red pepper and parsley.