Preheat oven to 375°F.
Wipe mushrooms with a damp paper towel to clean (don’t wash as the mushrooms will absorb the water). Break off the stems and set them aside. Gently scoop out the gills inside the mushroom (I used 1/4 teaspoon measuring spoon to do this) and discard, being careful not to break through the mushrooms.
Spray a baking sheet with cooking spray and set mushrooms on the pan with the hollowed side facing up. Bake for 10 minutes at 375°F. Pools of water will form in the hollowed out part of the mushroom. Remove baking sheet from oven and pour out the water from each mushroom, then replace mushrooms on sheet.
Meanwhile, dice the reserved mushroom stems. Heat olive oil in a large pan over medium-high heat. Add diced stems and shallot and cook until lightly browned, about 4-5 minutes, stirring often. Add garlic and saute for another 30 seconds or so. Transfer mixture to a bowl.
Add chopped sundried tomatoes, goat cheese, breadcrumbs, parsley, basil, and pepper to the bowl and mix everything together until smooth and thoroughly combined.
Spoon goat cheese mixture into the mushrooms. Top each with a light sprinkle of parmesan. Bake for 15-20 minutes at 375°F.
Remove from oven and top with additional chopped parsley, if desired. Serve warm.
*Note: The Italian breadcrumb mixture I used already contained salt, but if you are using plain breadcrumbs you may wish to add a pinch of salt or other seasonings along with the pepper.
**I used about 4-5 dried tomatoes, redhydrated as per package instructions, but you could also use the oil-packed kind.