Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean the mushrooms with a damp cloth and remove the stems; finely chop the stems.

In a mixing bowl, combine cream cheese, chopped mushroom stems, garlic, parmesan, parsley, salt, and pepper until well mixed.

Generously fill each mushroom cap with the mixture.

Sprinkle breadcrumbs on top of each stuffed mushroom and drizzle with olive oil.

Bake for 20-25 minutes until golden brown and bubbly.