Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Clean the mushroom caps gently with a damp paper towel and remove the stems.

Fill each cap with roughly 1 teaspoon of the garlic and herb cheese.

In a small bowl, mix the panko breadcrumbs, grated parmesan, olive oil, and fresh parsley.

Dip the cheese-filled side of each cap into the breadcrumb mixture, pressing gently so the topping adheres.

Place the filled caps onto the prepared baking sheet. Bake for 15 to 20 minutes until the mushrooms are tender and the topping is golden brown.