Gently wash the mushrooms under cool water. Pat them dry with a towel. Remove the stems carefully. Keep the caps whole. Chop the stems finely. They will go into the filling.

Heat butter in a pan over medium heat. Add chopped mushroom stems. Cook for 4–5 minutes until soft. Add garlic and cook for one minute. This step builds deep flavor.

Take a bowl and add cream cheese. Mix in parmesan cheese and breadcrumbs. Add the cooked mushroom mixture. Stir well until smooth. The texture should be thick and creamy.

Now add salt, black pepper, and paprika. Mix gently so flavors blend evenly. Add chopped parsley for freshness. This gives a nice color and light herbal taste.

Take each mushroom cap and fill it with the mixture. Use a spoon to pack it well. Do not overfill too much. Keep the tops slightly rounded.

Place stuffed mushrooms on a baking tray. Brush lightly with olive oil. Bake at 180°C for 20–25 minutes. The tops should look golden and slightly crispy.

Take them out and let them cool for a few minutes. Serve warm for the best taste. The filling will be creamy and the mushrooms tender.