Preheat oven to 375°F. Clean mushrooms with a damp paper towel and carefully remove stems. Chop stems finely and set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped mushroom stems and garlic for 3-4 minutes until softened. Let cool slightly.

In a bowl, combine cream cheese, goat cheese, chopped mint, sautéed mushroom stems and garlic, salt, and pepper. Mix until well blended.

Brush mushroom caps with remaining olive oil and arrange on a baking sheet, cavity side up.

Fill each mushroom cap generously with the cheese mixture, mounding it slightly.

In a small bowl, mix panko breadcrumbs with Parmesan cheese. Sprinkle over the top of each stuffed mushroom.

Bake for 15-18 minutes until mushrooms are tender and tops are golden brown. Garnish with fresh mint leaves before serving.