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Place a wire cooling rack inside of a large rimmed baking sheet.
Clean the cremini mushrooms with a damp paper towel. Carefully pop the stems out of the mushroom caps and trim, the tough end of them off. Mince the remaining stems and set aside.
Heat 2 tablespoons of butter and a large skillet over medium heat. When the butter is bubbling, add the shallot, garlic and chopped mushroom stems to the skillet. Cook until there is no more moisture left, and the shallots are softened, about two minutes. Transfer shallot mixture to a medium mixing bowl.
Add the cream cheese to the bowl along with the Parmesan cheese, salt, black pepper, onion powder, cayenne pepper, and ¾ of the parsley and stir to combine. The filling should be very thick. Place the bowl in the fridge for 30 minutes.
Preheat the oven to 350°F.
Using a spoon, fill each mushroom cap with a generous amount of chilled stuffing. Arrange the mushroom caps, filling side up on the prepared baking sheet.
Melt the remaining 2 tablespoons butter. In a small bowl mix the melted butter with the Panko and spread them onto a plate. Roll the cream cheese portion of each stuffed mushroom into the toasted pan, coating each stuffed mushroom with breadcrumbs.
Bake for 25 minutes until the mushrooms are nice and golden brown on top. Sprinkle with remaining tables from parsley. Serve warm.