Preheat your oven to 190°C (375°F). Gently wipe the mushroom caps with a damp cloth, then carefully remove the stems and set them aside.
Finely chop the mushroom stems and sauté them with minced garlic and a tablespoon of olive oil in a sauté pan over medium heat for about 3-4 minutes, until fragrant and slightly tender.
In a mixing bowl, combine the sautéed stems, breadcrumbs, grated cheese, chopped herbs, lemon juice, a pinch of salt and pepper, and a tablespoon of olive oil. Stir until well mixed and the ingredients are evenly coated.
Using a small spoon or melon baller, gently fill each mushroom cap with the prepared stuffing, pressing down slightly to pack it in.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper, giving each enough space for even baking.
Bake in the preheated oven for about 20 minutes, until the tops are golden brown and bubbling, and the mushrooms are tender.
If the tops brown too quickly, loosely cover with foil and continue baking until fully cooked.
Remove from the oven and let the stuffed mushrooms rest for 5 minutes—they will be hot and the filling will settle slightly.
Garnish with additional chopped herbs or a drizzle of olive oil if desired, then serve hot while the cheese is melty and bubbly.