Preheat your oven to 190°C (375°F) and prepare a baking dish to hold the mushrooms.
Gently wipe the mushrooms clean with a damp cloth. Carefully remove the stems and set the caps aside.
Chop the mushroom stems finely and set them aside. In a skillet over medium heat, add a splash of olive oil and sauté the chopped stems with minced garlic until fragrant and slightly caramelized, about 3-4 minutes. This releases their earthy aroma and deepens the flavor.
In a mixing bowl, combine the sautéed stems and garlic with cream cheese, toasted breadcrumbs, chopped parsley, grated Parmesan, lemon zest, salt, and pepper. Mix until the ingredients are evenly incorporated and form a cohesive stuffing.
Use a spoon or small scoop to fill each mushroom cap generously with the stuffing, pressing lightly to pack it in. Arrange the stuffed caps in your prepared baking dish.
Drizzle a little olive oil over the stuffed mushrooms to help them crisp and brown nicely. Place the dish in the oven and bake for 20-25 minutes, until the tops are golden and bubbling with aromatic goodness.
Once baked, check that the mushrooms are tender when pierced with a fork and that the stuffing is hot and slightly crispy on top. Let the mushrooms rest for 5 minutes to allow the flavors to settle.
Garnish with extra parsley or a squeeze of lemon for a fresh finish. Serve warm directly from the dish to enjoy the comforting aroma and rustic presentation.
