Preheat your oven to 375°F (190°C). Clean the white button mushrooms by wiping them with a damp paper towel, then remove the stems and gills.

In a medium bowl, combine panko breadcrumbs, Herb Pub Cheese, and half-and-half, stirring until a creamy filling forms. Adjust the consistency with more half-and-half if needed.

Fill each mushroom cap with the prepared filling, leaving some space at the top for cheese. Sprinkle provolone and Parmesan on top of each filled mushroom.

Bake in the preheated oven for 18-20 minutes until the cheese is melted and the filling is bubbly. Optionally, broil for 2-3 minutes for a crispy finish.

Remove from oven, let cool for a couple of minutes, and serve warm on a platter.