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

In a bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped parsley, chopped mushroom stems, breadcrumbs, salt, and pepper, mixing until well combined.

Generously spoon the cheese mixture into each mushroom cap, mounding it slightly.

Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.