Preheat oven to 350 degrees and line a baking sheet with aluminum foil. Drizzle the olive oil over the aluminum foil and set aside.

Gently twist the stems off the mushrooms. Save for another use (omelets, pasta sauce, etc.) or discard.

In a small mixing bowl, combine the cream cheese, mayonnaise, and 1/2 cup parmesan cheese. Add garlic, chives, salt, and pepper and mix until combined. Add chopped artichoke hearts and bacon and stir until combined.

Toss the mushrooms in the oil on the prepared baking sheet. Set them on the baking sheet, stem side up, and scoop the cream cheese mixture into each mushroom cap. If desired, sprinkle all the mushroom caps with panko bread crumbs and then add some freshly grated parmesan cheese and bake for 18-20 minutes or until the caps are heated through and the cheese is melty. Remove from oven and top with remaining minced chives and serve immediately.