Preheat your oven to 180°C (350°F). Wipe the mushroom caps gently with a damp cloth to remove any dirt. Carefully remove the stems, setting them aside for the filling.
Finely chop the mushroom stems, garlic, and herbs. In a mixing bowl, combine the chopped stems, minced garlic, chopped herbs, toasted breadcrumbs, grated Parmesan, and a tablespoon of olive oil. Squeeze in the lemon juice, then stir everything until well mixed.
Using a small spoon or melon baller, generously stuff each mushroom cap with the filling, pressing gently to pack it in.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Lightly brush the tops with the remaining olive oil to help them brown beautifully.
Bake in the preheated oven for 15–20 minutes, or until the filling is bubbly and the tops are golden and crispy. The aroma of garlic and cheese will fill your kitchen.
Once done, remove the mushrooms from the oven and let them rest for 5 minutes. The filling will set slightly, making them easier to serve.
Garnish with extra chopped herbs if desired, then serve warm and enjoy the crispy, cheesy, earthy bites.