Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or lightly grease it with a bit of olive oil. Clean the mushrooms using a damp paper towel to remove any dirt. Avoid soaking them in water as they will become soggy. Carefully pop the stems out of the mushroom caps and set the caps aside on the prepared baking sheet. Finely chop the mushroom stems to use in the filling.
Heat the olive oil in a medium skillet over medium heat. Add the finely chopped mushroom stems and the chopped turkey bacon. Cook for about 5 to 7 minutes until the stems have released their moisture and the turkey bacon is slightly browned. Stir in the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
In a medium mixing bowl, combine the softened cream cheese, grated parmesan cheese, smoked paprika, and onion powder. Fold in the sautéed mushroom stems, turkey bacon, and garlic mixture. Add the fresh parsley and season with a pinch of salt and black pepper. Stir everything together until the filling is smooth and well combined.
Using a small spoon or a piping bag, fill each mushroom cap generously with the cream cheese mixture. Press a little bit of the breadcrumbs onto the top of each stuffed mushroom to create a crust. Arrange them evenly on the baking sheet, making sure they are not touching so they can roast properly.
Place the baking sheet in the oven and bake for 20 minutes. The mushroom caps should be tender and the filling should be hot and slightly golden on top. Remove from the oven and let them rest for 5 minutes before serving. Garnish with a little extra fresh parsley for a beautiful holiday presentation.
