Brush 2 tbsp of olive oil on all sides of the mushroom caps. Arrange the caps on a baking sheet with the gills side up. Sprinkle with salt and bake for ten minutes. Once done baking, pour off any extra liquid.
Meanwhile, beat the cream cheese, egg, garlic, smoked paprika, and Worcestershire in a small bowl. Gently stir in the spinach, roasted peppers, and mackerel. Season with salt and pepper.
In a small bowl, mix the panko with the remaining olive oil.
Divide the cream cheese mixture evenly between the mushroom caps. Top each with mozzarella and 1 tbsp of the panko. Bake for 10 minutes, until the cheese is melted and bubbling, and the panko is golden brown.
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