1. Preheat your oven to 400°F.

2. In a large non-stick frying pan, fry the bacon over medium heat until crispy, about 3 minutes per side. Transfer the cooked bacon to paper towels and allow it to cool, then chop it into small pieces.

3. Lightly grease a large rimmed baking sheet. Wipe the mushrooms with a damp paper towel, remove the stems, and place the caps stem side up on the prepared baking sheet.

4. In a bowl, combine the softened cream cheese, Parmesan, minced garlic, parsley, salt, and black pepper. Mix until smooth and well-combined. Stir in half of the chopped bacon.

5. Use a small scoop or spoon to fill each mushroom cap (about 2 teaspoon) with the cheese mixture. Top each stuffed mushroom with a bit of the remaining chopped bacon.

6. Place the stuffed mushrooms in the preheated oven and bake for 15 minutes, or until the mushrooms are tender and the tops are lightly browned.

7. Let the Bacon Stuffed Mushrooms cool slightly before transferring them to a serving plate. Garnish with extra parsley if desired, and serve warm.