Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Gently clean the mushrooms with a damp cloth, then carefully remove the stems using a large spoon, setting the caps aside.
Finely chop the mushroom stems and set aside. Mince the garlic cloves.
Heat olive oil in a skillet over medium heat. Add the chopped stems and minced garlic, sautéing until fragrant and slightly golden, about 3 minutes.
Transfer the sautéed stems and garlic to a mixing bowl. Add softened cream cheese, grated Parmesan, breadcrumbs, lemon juice, salt, and pepper, then mix until well combined and creamy.
Use a small offset spatula or a spoon to evenly fill each mushroom cap with the prepared mixture, mounding slightly at the top.
Arrange the stuffed mushrooms on the prepared baking sheet, spaced evenly apart.
Bake in the preheated oven for about 20 minutes, until the tops are golden and bubbling around the edges.
Remove the mushrooms from the oven, letting them rest for 5 minutes to settle the filling.
Garnish with additional Parmesan or fresh herbs if desired, then serve warm and enjoy their savory, cheesy flavor.