Preheat your oven to 375°F (190°C).

Clean the mushrooms with a damp paper towel and remove the stems, then finely chop the stems.

In a mixing bowl, combine cream cheese, chopped mushroom stems, garlic, Parmesan cheese, parsley, and Italian seasoning; mix until smooth.

Generously fill each mushroom cap with the mixture.

Sprinkle panko breadcrumbs over each filled mushroom and drizzle with olive oil.

Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.

Let cool slightly before serving.