Preheat your oven to 375°F (190°C). Grease your baking sheet with cooking spray or olive oil.

Gently clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely.

In a mixing bowl, combine chopped mushroom stems, cream cheese, cooked sausage, Parmesan, minced garlic, and parsley. Season with salt and black pepper and mix until creamy.

Stuff each mushroom cap with the filling, creating a mound on top.

Place each stuffed mushroom on the greased baking sheet, spacing them evenly.

Press a small olive into the center of each stuffed mushroom to create the 'pupil'.

Bake in the preheated oven for 20-25 minutes until mushrooms are tender and filling is bubbly.

Let cool for a few minutes before serving.