Prep the mushrooms. Gently twist out the stems. Use a small spoon to scoop out any tough bits, creating a small well in each cap. Wipe the caps with a damp paper towel. Avoid rinsing so they don’t get waterlogged.

Chop the stems. Finely dice the mushroom stems. These will add earthy flavor and help bind the filling.

Cook the bacon. In a skillet, cook bacon until crisp. Transfer to a paper towel–lined plate, then crumble. Reserve 1 tablespoon of bacon fat in the pan for extra flavor.

Sauté the stems. Add olive oil (and the bacon fat, if using) to the skillet. Cook the chopped stems over medium heat with a pinch of salt for 4–5 minutes until they release moisture and turn golden. Stir in garlic and cook 30 seconds, just until fragrant. Let cool slightly.

Make the filling. In a bowl, mix cream cheese, cheddar, green onions, parsley, Worcestershire sauce, smoked paprika, and the cooled mushroom-garlic mixture. Fold in the crumbled bacon. Season with salt and pepper. The mixture should be thick and scoopable.

Preheat and prepare the pan. Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Lightly brush mushroom caps with olive oil and sprinkle with a pinch of salt.

Stuff the caps. Spoon or pipe the filling into each mushroom, mounding it slightly. Top with a light sprinkle of breadcrumbs for crunch and a little extra cheddar if you like a cheesier top.

Bake. Arrange the mushrooms cavity-side up and bake for 15–18 minutes, until the tops are golden and the filling is bubbling. If they need more browning, broil for 1–2 minutes, watching closely.

Finish and serve. Let them rest 3 minutes so the filling sets. Add a squeeze of lemon for brightness and a scatter of parsley. Serve warm.