Preheat the oven to 200°C (390° F) set to fan.
Use a baking pan with parchment paper line down.
Carefully remove the stems of the mushrooms with your hands and set them aside because you will need them later. The rest of the mushroom does not need be pilled off.
We place the mushrooms to the pan, with the peel facing down.
Then we drizzle the mushrooms with the olive oil and season them with salt and pepper and flip them over so that their peel is facing up.
Put the pan to the oven and bake the mushrooms for 10-15 minutes.
Remove the pan from the oven and let them cool a bit.

For the stuffing

Place a frying pan with 2 tablespoons of olive oil over high heat and let it heat up well.
Finely chop the stems of the mushrooms you set aside and transfer them to the pan and sauté.
Cut the dried figs into small pieces, add them to the pan along with 1 tablespoon of olive oil and mix well with a serving spoon.
Transfer the filling to a bowl and when it’s cool, add the lemon zest and cream cheese and mix everything together with a spoon.
Put the stuffing inside the mushrooms and serve it optionally with a slice of prosciutto