Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet or shallow baking pan with parchment or use a nonstick sheet if available.
• Wipe the mushrooms (10 ounces crimini or baby Portobello) with a damp cloth to remove dirt. Remove and discard the stems. Use a small spoon or melon baller to gently scrape out the gills from each cap, being careful not to pierce the mushroom flesh. Place the mushroom caps on the prepared baking sheet, open side up.
• In a medium bowl, combine 1 cup softened goat cheese, ½ cup softened cream cheese, ¼ cup diced roasted red peppers (from a jar), 1 clove minced garlic, 1 teaspoon salt, and 1 teaspoon freshly cracked pepper. Stir or mash with a fork or spatula until the mixture is evenly blended and spreadable.
• Using a spoon, fill each mushroom cap with the cheese mixture, distributing it evenly among the caps and slightly mounding it so each cap is well filled.
• In a small bowl, mix ¼ cup plain Panko crumbs, ¼ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon freshly cracked pepper, and 2 tablespoons olive oil. Stir until the crumbs and cheese are evenly coated with the oil.
• Sprinkle the crumb mixture evenly over the filled mushrooms, pressing lightly so the topping adheres to the cheese.
• Bake in the preheated 350°F oven for 10–12 minutes, until the cheese is bubbly and the crumb topping is golden brown. Remove from oven and let cool 2–3 minutes before serving.