Preheat oven to 400 degrees F.
Remove mushroom stems and discard; set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
In a skillet
, cook and crumble sausage over medium heat until no longer pink; drain.
Remove from heat. Stir in bread crumbs and set aside.
In a bowl
, combine the cream cheese
, parsley, lemon juice, and garlic until smooth.
Combine cream cheese mixture and sausage.
Fill each cap with sausage and cream cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 14-16 minutes or until mushrooms are tender and lightly browned.