Crispy Mascarpone Stuffed Mushrooms

Ingredients

• 8 ounces mascarpone cheese, at room temperature
• Zest from 1 lemon
• 2 garlic cloves, finely minced or grated with the microplane
• Pinch of red pepper flakes
• ⅓ cup grated Gruyere cheese
• Kosher salt
• Freshly ground pepper 
• 1 ½ tablespoons olive oil, divided
• 1⁄4 cup Panko bread crumbs
• 24 oz crimini mushrooms, stems removed

Instructions

1. 1
   Preheat the oven to 400 degrees F. In a small bowl, mix together the mascarpone cheese, lemon zest, garlic, red pepper flakes, Gruyere cheese, a pinch of salt and a few rounds of freshly ground pepper. 
2. 2
   In another small bowl, mix together 1/2 tablespoon of olive oil and the Panko bread crumbs. Brush the remaining olive oil (1 tablespoon) on a baking sheet. Flip over the mushrooms and fill the caps with the cheesy mixture. Transfer to a baking sheet and sprinkle the tops with the Panko mixture. 
3. 3
   Bake for 15 minutes or until the tops are crispy and golden brown. Serve immediately.