1. Preheat oven to 375°F.
2. Clean the mushrooms and remove the stems; place the caps on a greased baking sheet and chop the stems up small and place in a bowl.
3. Add the garlic, parsley, cream cheese, parmesan, breadcrumbs, lemon juice, salt & pepper to the bowl with the mushroom stems and mix together; taste and add more seasoning if needed.
4. Drizzle the mushroom caps with olive oil (or use a spray oil) and season with salt and pepper; stuff the caps with the cream cheese mixture (the stuffing should be heaping out).
5. Pour some additional parmesan onto a plate and dip the cream cheese stuffing into the parmesan; place stuffing side up on the baking sheet.
6. Bake for 30 minutes and then broil for 2-3 minutes until the tops are golden brown (watch while broiling to ensure mushrooms don't burn).
