Preheat your oven to 375°F (190°C) and gently clean the mushrooms, then carefully remove the stems and finely chop them.

In a medium bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped parsley, and the finely chopped mushroom stems, mixing until well combined and seasoned to taste.

Fill each mushroom cap with the cream cheese mixture, then arrange the stuffed mushrooms on a baking sheet and drizzle lightly with olive oil.

Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly, then serve immediately.