Preheat your oven to 375°F (190°C).

Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems.

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

Stuff each mushroom cap with the filling mixture, packing it down lightly.

Place stuffed mushrooms on a greased baking sheet and press an olive into the center of each.

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

Remove from oven and allow to cool for 5 minutes before serving.