Rinse the mushrooms under cold water, pat dry, and remove the stems.

Heat olive oil in a skillet, add chopped mushroom stems and garlic, and sauté for 5-7 minutes.

Mix the sautéed mixture with breadcrumbs, Parmesan cheese, cream cheese, parsley, salt, and pepper in a bowl.

Preheat oven to 375°F (190°C) and stuff mushroom caps with the filling.

Bake for 18-22 minutes until golden brown.

Let cool, garnish with parsley, and serve warm.