Step 1

Place a wire cooling rack inside of a large rimmed baking sheet.*Clean the cremini mushrooms with a damp paper towel

Step 2

Carefully pop the stems out of the mushroom caps and trim the tough end of them off

Step 3

Mince the remaining stems and set aside.Heat 2 tablespoons of butter in a large skillet over medium heat

Step 4

When the butter is bubbling, add the shallot, garlic and chopped mushroom stems to the skillet

Step 5

Cook until there is no more moisture left and the shallots are softened, about 2 minutes

Step 6

Transfer shallot mixture to a medium mixing bowl

Step 7

Add the cream cheese to the bowl along with the Parmesan cheese, salt, black pepper, onion powder, cayenne pepper and 3/4 of the parsley and stir to combine

Step 8

The filling should be very thick

Step 9

Place the bowl in the fridge for 30 minutes.** Preheat the oven to 350 degrees F.Using a spoon, fill each mushroom cap with a generous amount of chilled stuffing

Step 10

Arrange the mushroom caps, filling side up on the prepared baking sheet.Melt the remaining 2 tablespoons butter

Step 11

In a small bowl mix the melted butter with the panko and spread them onto a plate

Step 12

Roll the cream cheese portion of each stuffed mushroom into the toasted panko, coating each stuffed mushroom with breadcrumbs.Bake for 25 minutes or until the mushrooms are nice and golden brown on top

Step 13

Sprinkle with remaining tablespoon parsley

Step 14

Serve warm.Notes:* Baking the mushrooms on a wire rack allows the liquid to drip down as opposed to pooling in a baking dish

Step 15

** Stuffing the mushrooms with a chilled filling will help ensure that the filling keeps its shape.