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1
For the filling, process the cheeses, 1 tablespoon of the extra virgin olive oil, 1 minced garlic clove, herbs, salt and pepper in a food processor until smooth. Transfer the filling to a xip-lock plastic bag and refrigerate until ready to use.
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2
For the topping, pulse the white bread in a food processor in to coarse crumbs. Transfer the crumbs to a small bowl. Add the parsley, 2 cloves of minced garlic, and 2 tablespoons of extra virgin live oil. Mix to combine, making sure all the bread crumbs are well coated. Set aside.
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3
For the mushrooms, adjust an oven rack to the middle position and pre-heat the oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet. Toss the mushrooms with the extra virgin olive oil, lemon juice, salt & pepper in a medium bowl. Arrange the mushrooms gill side up on the baking sheet rack and roast until the juices are released, about 20 minutes. Turn the mushrooms over and roast the tops until well brown, about 10 minutes longer.
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4
Remove the mushrooms from the oven. Flip the mushrooms back to gill side up and allow to cool slightly for 2 to 3 minutes. Snip one corner off the zip-lock bag of prepared cheese mixture and pipe filling into each mushroom cap. Press each filled cap, cheese side down, into the bread crumb topping and arrange (topping side up) back on the baking sheet rack. Bake until the filling is hot and the topping is golden brown, about 10 minutes. Cool for 5 minutes before serving.
