Preheat your oven to 375°F (190°C).

Gently clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set the caps aside.

In a mixing bowl, combine the chopped mushroom stems, cream cheese, sausage or bacon, Parmesan, garlic, parsley, salt, and pepper. Mix until smooth.

Stuff each mushroom cap with the filling, pressing gently down.

Arrange the stuffed mushrooms on a greased or lined baking sheet, leaving space between them.

Press an olive in the center of each mushroom for the pupil.

Bake for 20-25 minutes until the mushrooms are tender and the filling is golden.

Remove from the oven and let cool for about 5 minutes before serving.