Preheat oven to 425°. Remove stems and gills from portobello mushrooms. With a damp paper towel, wipe down the mushrooms gently to clean them
Mix olive oil, 1 tsp salt and 1/4 tsp pepper together in a small bowl.
Brush inside and outside of mushrooms with olive oil mixture.
Bake mushrooms on a cookie sheet at 425° for 10 minutes.
While mushrooms are baking, mix together cream cheese, shredded asiago, shredded cheddar cheese, and spices in a mixing bowl.
Remove mushrooms from oven and stuff with filling and bake another 10 minutes or until cheese is melted and heated through.
Garnish with grated parmesan, fresh parsley or extra asiago if desired!
Note: The amount of filling in this recipe may be more than what you prefer to fill the mushrooms with. Fill the desired amount in each mushroom and if you end up with extra filling, save it for later and stuff extra things you may have in the refrigerator like peppers or use it as a dip!