Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Clean mushrooms with a damp paper towel and remove stems. Hollow out caps slightly if needed, and finely chop stems.

Sauté the Stems: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté chopped mushroom stems with a pinch of salt for 2–3 minutes until softened. Remove from heat.

Make the Stuffing: In a bowl, combine breadcrumbs, Parmesan cheese, sautéed stems, minced garlic, parsley, basil, and melted butter. Add salt and pepper to taste. Stir until the mixture holds together when pressed.

Stuff the Mushrooms: Arrange mushroom caps on a baking sheet lined with parchment. Spoon the stuffing into each cap, gently pressing it down.

Bake: Drizzle the stuffed mushrooms with the remaining olive oil. Bake for 18–20 minutes or until the tops are golden and the mushrooms are tender.

Serve: Let cool slightly before serving. Garnish with additional parsley for a fresh touch.