Clean the mushrooms by wiping them with a damp paper towel; avoid soaking. Remove stems by gently twisting or cutting; reserve stems for another use or discard.

Brush the outside and inside of each mushroom cap lightly with 2 tbs olive oil. Arrange caps stem-side up on the prepared baking sheet. Sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper.

Roast the mushroom caps in the preheated oven for 8–10 minutes to release some moisture and soften. Remove from oven and let cool slightly while you prepare the filling.

Filling

In a medium bowl, combine 8 oz Boursin and 4 oz softened cream cheese. Beat with a spoon or small spatula until smooth and homogenous.

Fold in 1 cup finely chopped peppadew peppers, 4 thinly sliced green onions, 2 tbs chopped parsley, 1/2 cup grated Parmesan, 1/4 cup Panko breadcrumbs, 1 tsp lemon zest, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Mix until evenly distributed. Taste and adjust seasoning (add a pinch of salt if needed).

If mixture seems too loose to mound, refrigerate for 10–15 minutes to firm slightly, or add up to 2 tbs more Panko to reach a scoopable consistency.

Assembly & Finish

Spoon or pipe the filling into the roasted mushroom caps, mounding slightly to form a neat top. Use about 1 to 1 1/2 tablespoons filling per mushroom depending on cap size.

Place stuffed mushrooms back on the baking sheet. Lightly drizzle about 1 tsp olive oil over the tops and sprinkle the extra 2 tbs Parmesan evenly over all mushrooms.

Bake at 375°F (190°C) for 12–15 minutes, until filling is heated through, tops are lightly golden, and mushrooms are tender. For extra browning, switch to broil for 1–2 minutes while watching closely.

Remove from oven and let cool 3–5 minutes. Garnish with 1 tbs chopped fresh parsley. Serve warm or at room temperature.