Preheat oven to 350°F.

Line 9x13 inch baking dish with parchment paper.

Clean mushrooms with damp paper towl. Carefuly remove stems. Trim off and discard tough ends. Finely chop stems and smaller mushrooms (about 1 lb).

Heat oil in large skillet. Cook garlic and chopped stems. Transfer to a bowl and let cool in refrigerator 10 min.

Add cheeses and seasonings to mushroom mixture and stir until blended.

Fill mushroom caps with 1 T of cheese mixture and arrange in baking dish.

Bake about 20 min. or until hot and liquid forms under caps.