Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Gently clean the mushroom caps with a damp cloth, then carefully remove the stems and set them aside. Chop the stems finely for the filling.
Heat olive oil in a skillet over medium heat, then add the chopped stems and minced garlic. Cook, stirring occasionally, until tender and fragrant, about 5 minutes. Let cool slightly.
In a mixing bowl, combine the cooked stems and garlic with cream cheese, breadcrumbs, chopped herbs, salt, and pepper. Mix until well blended and creamy. Adjust seasoning to taste.
Using a spoon or piping bag, generously stuff each mushroom cap with the prepared filling, pressing it in to fill completely.
Place the stuffed mushrooms on the prepared baking tray, then sprinkle with Parmesan cheese for added flavor and crispy tops.
Bake in the preheated oven for 20–25 minutes, until the tops are golden and bubbling, and the mushrooms are tender.
Remove from the oven and let rest on a cooling rack for about 5 minutes to allow the flavors to settle.
Garnish with additional chopped herbs if desired, then serve warm and enjoy the savory, crispy goodness.