1-First: clean the mushrooms by wiping them with a damp cloth and remove the stems carefully. Chop the stems finely if you want to add them to the filling for extra texture.

2-Next: preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. In a medium bowl, mix the panko breadcrumbs, grated cheese, chopped parsley, sun-dried tomatoes, pine nuts, minced garlic, salt, and pepper until well combined.

3-Arrange the mushroom caps cavity-side up on the prepared baking sheet.

4-Drizzle the mushrooms with extra-virgin olive oil and sprinkle them with a bit of salt for flavor.

5-Fill each mushroom cavity with the mixture, mounding it as much as possible to pack in the goodness.

6-Drizzle a little more olive oil over the filled mushrooms to help them brown nicely.

7-Bake for 18 to 22 minutes until the mushrooms are tender and the filling turns golden brown.

8-Finally, garnish with extra chopped parsley and a sprinkle of red pepper flakes if you like a bit of heat.