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Preheat oven to 220ºC/425ºF.
Remove the stalks from your mushrooms and reserve for later, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray ready to fill them.
Finely chop the reserved stems and stir-fry with garlic in a large pan over medium heat, for about 2 mins,
Transfer the mixture in a large bowl, and add breadcrumbs, aromatic herbs and parmesan cheese (optional). Season with salt and pepper to taste.
Carefully spoon in the filling, sprinkle a little extra Parmesan over the top if you like, and bake in the oven until crispy and golden, about 12 minutes.
Serve them on a big plate with sprinkled parsley on top.