Begin by rinsing your medium white or baby bella mushrooms under cold water, then dry them with a paper towel. Remove the stems from each mushroom cap and set aside.

Finely chop the reserved mushroom stems. In a skillet, warm up butter or olive oil over medium heat. Add the chopped stems with minced garlic, cooking for about 5 minutes until softened.

In a medium bowl, combine soft cream cheese and grated parmesan cheese. Fold in sautéed stems, breadcrumbs, and chopped herbs. Season with salt and pepper, mixing until creamy.

Fill each mushroom cap with the creamy mixture using a spoon or piping bag, packing it gently.

Preheat your oven to 375°F (190°C). Arrange filled caps on a lined baking sheet and bake for 18-22 minutes until golden and tender.

Remove from oven and let cool for a few minutes. Garnish with fresh herbs and serve warm.