Preheat broiler to high, have rack about 6 inches from heat source.

Spray a baking dish large enough to hold mushrooms in one layer well with non stick spray.

Mix topping ingredients. Combine grated cheddar cheese and herb garlic cream cheese in a bowl. In another bowl combine the 2 tablespoons parmesan with the panko crumbs and garlic powder powder, add italian seasoning if using.Set aside

In a skillet combine mushrooms, wine, broth and garlic, cover and simmer 5 minutes turning mushrooms to cook evenly. Uncover and cook until mushrooms are tender and liquid is almost gone about 5 minutes.Remove mushrooms to a plate.

Add cream to skillet,add mayonnaise, worcestershire sauce, pepper,dry mustard, and hot sauce. Whisking well bring to a simmer until it reaches a light sauce consistancy, 2 to 4 minutes. Add shredded cheddar, monterey jack and fontina cheese, turn off heat stir until a creamy sauce.

Pour sauce into prepared pan to cover bottom with thin layer of sauce.Fill each mushroom cap with grated cheddar, garlic herb cream cheese mix, place on hot sauce in baking dish. Sprinkle tops of mushrooms evenly with parmesan garlic panko crumbs.

Broil intil cheese is melted and crumbs just golden, watch it cooks quick about 5 minutes depending on the heat of your broiler.

Garnish with green onions, serve hot.