Remove the stems from the mushrooms and finely chop them.

Heat olive oil in a pan over low heat and sauté garlic until fragrant.

Add the chopped mushroom stems to the pan and cook until softened. Optionally, add Parmesan cheese for extra flavor.

Let the cooked mushroom mixture cool slightly, then mix in cream cheese until well combined.

Stuff the mushroom caps with the filling using a teaspoon.