Preheat the oven to 180°C and line a baking tray with parchment paper.
Wash and dry your mushrooms well to ensure they won’t be too soggy when cooked.
In a bowl, combine the cream cheese and finely chopped garlic. Add a pinch of salt and black pepper.
Massage the mushrooms with the olive oil.
Spread the cream cheese over underside of the mushroom, getting into all of the grooves.
Sprinkle with the cheddar and finely chopped rosemary.
Add the breadcrumbs on top. Repeat with the second mushroom.
Bake for about 15-20 until the mushroom is soft, the breadcrumbs are golden and the cheese is melted and bubbling.
Serve with a fresh green salad to balance the richness of the cheeses.