Preheat your oven to 375°F (190°C). Gently clean the white button mushrooms with a damp cloth to remove any dirt. Remove the stems and scrape out the gills to create a cavity for stuffing.

In a mixing bowl, combine panko breadcrumbs, herb pub cheese, and half-and-half. Stir until they form a creamy and cohesive filling.

Place the cleaned mushroom caps on a baking sheet and fill each one with the creamy filling mixture. Top with a slice of provolone cheese and sprinkle grated parmesan cheese on top.

Bake the stuffed mushrooms for 18-20 minutes until the filling is bubbly and the mushrooms are tender. Optionally, broil for the last 2-3 minutes for a crispy top.

Remove from the oven and let them cool for a few minutes. Serve warm and enjoy!