Pre-heat your oven to 350 degrees. Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick cooking pan, open side up. Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. I use my hands because it allows me to evenly distribute all the ingredients, but you can use a fork if you’d like. Take this mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan. Combine ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese and Panko. Sprinkle this mixture on each of the mushrooms. Bake stuffed mushrooms in a 350-degree oven for 10-12 minutes. Once the cheese is nice a bubbly and the crumb mixture has become golden brown, they are ready to eat.