Wipe the mushrooms clean and remove the stems. Set the caps aside and chop the stems.
In a heavy oven proof skillet melt the butter and olive oil until bubbly. Once this is ready saute the onion for 2-3 min, then add the mushrooms stems and saute until golden. about another 3 – 5 min.
optional – If you have a little white wine or chicken broth add it to the skillet and let it reduce before moving on.
Working quickly saute the garlic with out burning it. Just a quick swoosh around the hot pan then scrape it all into a bowl and let it cool.
Once cooled add the cheese spread, and mix until combined. Using a spoon carefully stuff the mushrooms with the cheese filling.
In the same skillet melt the remaining butter and add the stuffed caps. Heat them for a few min over medium heat until there bottoms are golden.
With out spilling on the caps add a little white wine, chicken broth or even just water. You want enough to just cover the bottom of the skillet.
Top with a sprinkling of panko bread crumbs or Parmesan cheese.
Bake in the oven at 350 C for about 5 – 7 min. You want the mushrooms to be soft, a little shriveled around the edges and the cheese to be slightly brown on top. Let them suckers cool before you dig in.