Clean the mushrooms, remove the stems, and chop them finely.

Then cook the peas in salted water for 2 to 3 minutes and drain them.

After that, fry the bacon in a pan with a little oil, then add the mushroom stems and sauté for 2 to 3 minutes.

Stir in the peas and crushed garlic, then remove from the heat.

Next, add the cream cheese and shredded cheese, and season with salt and pepper.

Fill the mushroom caps with the mixture.

Finally, bake in a preheated oven at 355°F (180°C) for 15 to 20 minutes, until the top is nicely browned.