Triple Cheese and Corn-Stuffed Portobello Mushrooms

baby Portobello mushrooms, cleaned with stems removed

olive oil, drizzled

cream cheese, very soft (lite is okay)

corn-based salsa (I used Trader Joe’s Corn and Chile Tomato-Less Salsa, use your favorite; or 1/2 cup cooked and well-seasoned corn)

grated Parmesan cheese (fresh or green can)

Panko breadcrumbs

salt and pepper, optional and

chili powder or cayenne, optional and to taste

about 1/2 cup loosely packed mozzarella cheese, divided