Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Gently wipe the mushrooms clean with a damp cloth. Carefully remove the stems and set them aside for the filling.
Finely chop the mushroom stems. In a skillet over medium heat, add a tablespoon of olive oil and sauté the stems for 2-3 minutes until fragrant and slightly browned. Let them cool slightly.
In a mixing bowl, combine the sautéed stems with grated cheese, toasted breadcrumbs, minced garlic, chopped parsley, lemon juice, and a pinch of salt and pepper. Mix until well combined and the mixture is chunky.
Using a small spoon, generously stuff each mushroom cap with the filling, pressing lightly to pack it in. Arrange the stuffed mushrooms on the prepared baking sheet.
Drizzle a little olive oil over the stuffed mushrooms and bake for 15-20 minutes until tops are golden brown and bubbling.
Remove from the oven, let rest for 3-5 minutes, then serve warm with extra herbs or a squeeze of lemon for added brightness.