Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Gently wipe each mushroom cap with a damp cloth to clean, then remove the stems and set them aside.
Finely chop the mushroom stems and set aside. Brush the mushroom caps lightly with olive oil and arrange them stem-side up on the baking sheet.
In a bowl, combine the chopped stems, minced garlic, grated cheese, breadcrumbs, chopped herbs, a drizzle of olive oil, and a pinch of salt and pepper. Mix well until everything is evenly incorporated.
Use a spoon or piping bag to generously fill each mushroom cap with the prepared mixture, pressing down lightly so it stays in place.
Bake the stuffed mushrooms in the preheated oven for about 20 minutes, until the filling is bubbling and the tops are golden brown.
If you desire a crispier top, broil the mushrooms for an additional 2 minutes, watching carefully to prevent burning.
Remove the mushrooms from the oven, let them rest for 5 minutes, then squeeze a little lemon juice over the top for brightness. Garnish with extra herbs if desired and serve warm.