Preheat your oven to 190°C (375°F). Gently wipe the mushrooms with a damp cloth to remove any dirt, then carefully remove the stems and set them aside.
Finely chop the mushroom stems and place them in a mixing bowl. Add the softened cream cheese, minced garlic, chopped parsley, grated parmesan, salt, and pepper. Mix everything together until well combined and creamy.
Using a small spoon or piping bag, evenly stuff each mushroom cap with the cheese mixture, pressing gently to pack it in comfortably.
Arrange the filled mushroom caps on a baking sheet lined with parchment paper. Drizzle a little olive oil over the tops for extra golden color and flavor.
Bake the mushrooms in the preheated oven for about 20 minutes, until the tops are bubbling and golden brown.
Once baked, remove the mushrooms from the oven and let them rest for 5 minutes. This allows the filling to set slightly and makes them easier to serve.
Garnish with extra chopped parsley if desired, then serve warm and enjoy their warm, gooey, earthy goodness.