Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup.
Gently clean the mushrooms with a damp cloth, then carefully remove the stems and chop them finely. Set aside.
In a mixing bowl, combine the softened cream cheese, minced garlic, chopped herbs, and a pinch of salt and pepper. Mix until smooth and creamy.
In a small skillet, heat olive oil over medium heat. Toast the breadcrumbs until golden and crispy, then add them to the bowl with the cream cheese mixture, stirring to combine.
Spoon the filling into each mushroom cap, pressing lightly to mound the filling slightly above the edges. Place the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven for about 20 minutes, until the tops are golden brown and bubbling, and the mushrooms are tender.
Remove the mushrooms from the oven and let them rest for 5 minutes. Garnish with additional herbs if desired, then serve warm and enjoy the crispy, savory bites.