Preheat the oven to 375F. Clean mushrooms and remove the stems, creating a hollow cavity. Brush the mushrooms caps with olive oil and season with salt and pepper. Place on a baking sheet and bake for 12-15 minutes or until tender.
While the mushrooms are baking, heat a small skillet over medium heat. Add the panko breadcrumbs and toast until lightly golden, stirring frequently (about 3-4 minutes). Remove from heat and mix in parmesan cheese and parsley.
Once the mushrooms are cooked, remove them from the oven and let them cool slightly. Spoon 1-2 teaspoons of Delve Basil Pesto Parm Dip into each mushrooms cap.
Generally sprinkle the toasted breadcrumbs mixture over the dip-topped mushrooms. Serve immediately while warm.
