Preheat your oven to 375°F (190°C).

Gently clean the white mushrooms using a damp paper towel and remove the stems.

In a mixing bowl, combine softened cream cheese, shredded sharp white cheddar, and minced garlic. Season with kosher salt and white pepper.

Fill each mushroom cap with the cheese mixture, heaping slightly above the edges.

Space the stuffed mushrooms apart on a baking sheet.

Decorate each stuffed mushroom with a sliver of sun-dried tomato and a slice of black olive.

Bake for 20-25 minutes until mushrooms are tender and filling is golden.

Allow to cool for 5 minutes and serve warm.