Stuffed Portobello Mushrooms

Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.  Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.  In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.  In a medium bowl combine panko, Parmesan, and melted butter.  Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.  Bake until cheese is melty and tops are golden, 15 minutes.  Garnish with parsley before serving.