Preheat your oven to 190°C (375°F). Gently clean the mushrooms with a damp cloth and carefully remove their stems. Lightly brush the mushroom caps with olive oil and place them stem-side up in your baking dish.
Finely chop the mushroom stems and set aside. In a skillet over medium heat, warm a splash of olive oil. Add the chopped stems and minced garlic, sautéing until fragrant and slightly golden, about 3-4 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the softened cream cheese, chopped sun-dried tomatoes, toasted panko breadcrumbs, grated Parmesan, chopped parsley, and the sautéed stems mixture. Mix until well combined and creamy. Adjust with salt or herbs if desired.
Using a small spoon, generously stuff each mushroom cap with the prepared filling, mounding slightly to ensure the filling stays in place. Drizzle a little olive oil over the top of each stuffed mushroom for a crisp, golden finish.
Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is bubbling and golden on top. The edges of the caps will turn a rich brown, and the aroma of garlic and cheese will fill your kitchen.
Remove the mushrooms from the oven and let rest for 5 minutes to allow the filling to set. Serve warm, garnished with extra parsley or a squeeze of lemon if desired. Enjoy the savory, smoky bites!
