Preheat oven to 400 degrees. Remove stems from mushrooms. In a bowl combine the chicken, schmear, shredded cheese and salt and pepper to taste. Fill mushroom caps with this filling. In a small bowl combine the panko bread crumbs garlic salt and 1 TBLS. of melted butter. Dip the tops of your filled mushroom caps in the bread crumb mixture. Place the mushroom caps on a baking sheet and bake for 25 minutes. While the mushrooms are baking bring a pot of salted water to a boil. Cook the angel hair pasta until al dente. Drain the pasta well and set aside. In a medium skillet melt 2 TBLS. of butter. Add the cream and 2 oz of schmear and whisk constantly until well blended. Add the angle hair pasta to the pan and stir until pasta is well coated.
Plate the pasta and top with mushroom caps. Top with fresh parsley if desired.