Preheat your oven to 400°F (200°C). Wipe the cremini mushrooms clean with a damp paper towel. Remove the stems to create a hollow cavity. Brush the outside of the dark brown caps lightly with olive oil and sprinkle the insides with a pinch of kosher salt.

In a bowl, vigorously mix the softened cream cheese, garlic powder, onion powder, remaining salt, and black pepper until completely smooth and aerated. The mixture should be a thick, pale yellow color. Spoon the filling generously into each mushroom cavity, creating a slight dome.

Melt the unsalted butter in a medium skillet over medium heat. Add the panko breadcrumbs and stir constantly for 3 to 4 minutes until they achieve a deep golden-brown color. Remove from heat immediately.

Carefully press the cream cheese-mounded top of each stuffed mushroom into the toasted panko breadcrumbs, ensuring a thick, crispy layer adheres to the surface.

Place the mushrooms on a rimmed baking sheet spaced an inch apart. Bake for 18 to 20 minutes until the edges are slightly wrinkled and juicy, and the filling is fully melted. Transfer to a white ceramic serving platter, dust with finely minced fresh green parsley, and serve warm.