Fondue Stuffed Mushrooms

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2 pounds button mushrooms (about 30), stemmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

2 cloves garlic, chopped

3/4 cup panko breadcrumbs, plus more for topping

1/4 cup finely chopped fresh parsley

Finely grated zest of 1 lemon

6 ounces raclette cheese, cut into about 30 half-inch cubes