Preheat your oven to 190°C (375°F). Place a baking dish nearby to hold your stuffed mushrooms.
Gently clean each mushroom with a damp cloth, then carefully remove the stems and set the caps aside. Finely chop the stems, which will be part of your filling.
Heat a tablespoon of olive oil in a skillet over medium heat until shimmering and fragrant. Add the chopped mushroom stems and minced garlic, cooking until they release a deep aroma and soften, about 4-5 minutes.
In a small bowl, combine the sautéed stems and garlic with cream cheese, grated Parmesan, toasted breadcrumbs, chopped parsley, and a pinch of salt and pepper. Mix until smooth and well combined.
Using a spoon, gently press and fill each mushroom cap with the prepared mixture, pressing down slightly to pack it in. Overfill each cap for a hearty bite.
Arrange the stuffed mushrooms in your baking dish, then drizzle a little olive oil over the tops and sprinkle with extra Parmesan for a golden crust.
Bake in the oven for about 20 minutes, or until the tops are bubbling and golden brown. The mushrooms will be tender, and the cheese will be melted and slightly caramelized.
Remove from the oven and let rest for 5 minutes. The filling will set slightly, making them easier to serve neatly.
Serve warm, garnished with a sprinkle of fresh parsley if desired, and enjoy the tender, cheesy, aromatic bites.
