Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.

Clean the mushrooms under cold water and gently wipe them with a cloth. Remove the stems and finely chop them.

In a mixing bowl, combine chopped mushroom stems, softened cream cheese, cooked sausage, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper. Blend until smooth.

Fill each mushroom cap generously with the creamy mixture.

Spray your baking sheet with cooking spray or brush it lightly with olive oil. Place each stuffed mushroom cap on the sheet.

Press a small pitted olive into the center of each stuffed mushroom.

Bake for 20-25 minutes until the mushroom caps are tender and the tops are golden and slightly bubbly.

Allow the stuffed mushrooms to cool slightly, then serve warm on a platter.