Preheat your oven to 190°C (375°F). Gently clean the mushroom caps with a damp cloth and remove stems, setting aside the stems for later use.
Finely chop the mushroom stems. In a skillet, heat 1 tablespoon of olive oil over medium heat, then add the stems. Cook for about 3-4 minutes until fragrant and slightly browned, then remove from heat and let cool slightly.
In a mixing bowl, combine the cream cheese, grated Parmesan, minced garlic, chopped parsley, toasted breadcrumbs, and the cooked mushroom stems. Mix until smooth and well incorporated.
Use a small spoon to carefully hollow out the mushroom caps further if needed, creating a cavity for the filling without breaking the caps.
Stuff each mushroom cap generously with the prepared filling, pressing slightly to fill the cavity completely.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper, stem side up. Drizzle a little olive oil over each for golden edges.
Bake in the preheated oven for about 18-20 minutes until the tops are bubbling and golden brown, with crispy edges on the caps.
Remove the mushrooms from the oven and let them rest for 5 minutes. Squeeze a little lemon juice over the tops to brighten the flavors.
Garnish with extra parsley if desired and serve warm for a rich, savory bite that combines rustic and elegant flavors.
