Preheat your oven to 375°F (190°C). Carefully clean the mushrooms by wiping them with a damp paper towel or soft brush. Remove the stems gently and set them aside—you can chop these and add them to the filling if you like, or save for another use.
In a mixing bowl, combine shredded cooked chicken, softened cream cheese, grated Parmesan, minced garlic, chopped parsley, and half of the breadcrumbs. Season with salt and pepper to taste. Mix everything thoroughly until the filling is well combined and creamy.
Drizzle the olive oil over the mushroom caps and arrange them on your baking sheet. Using a spoon, fill each mushroom cap generously with the chicken and cheese mixture. Sprinkle the remaining breadcrumbs on top of each filled mushroom for a crispy finish.
Place the baking sheet in the oven and bake for about 20 minutes, or until the mushrooms are tender and the tops are golden brown. Keep an eye on them to avoid burning the breadcrumbs.
Allow the stuffed mushrooms to cool slightly before serving. They’re perfect as a party appetizer, a side dish, or a cozy snack. Pair them with a fresh salad or alongside some warm bread for a complete bite.
