Preheat the oven to 375 degrees F.

Brush the bottom and sides of a 9x9 inch baking dish with 1 tablespoon of olive oil. Set aside.

Remove the stems from the crimini mushrooms and finely chop.

Heat a medium sized frying pan over medium-high heat. Once hot, add 1 tablespoon of olive oil, chopped mushroom stems, shallot, garlic, salt, and pepper. Sauté for 5 minutes, until the mushrooms and shallot have softened.

Transfer the mushroom mixture to a bowl and add the Boursin cheese and 1/2 cup of Parmesan cheese. Use a spatula to mix until fully combined.

Arrange the crimini mushrooms hollow end up in the baking dish. Scoop 2 teaspoons of the cheese mixture into the center of each mushroom cap. Repeat until all the mushrooms are filled.

Add the panko breadcrumbs and the remaining 1/4 cup of Parmesan cheese and olive oil to a small bowl. Use your fingers to mix until combined, then sprinkle evenly over the filled mushrooms.

Bake the stuffed mushrooms in the center of the oven for 25-35 minutes, or until the mushrooms have softened, and the tops are golden brown.

Remove from the oven and garnish with the chopped parsley. Serve immediately and enjoy!