Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup.

Prepare the mushrooms: Gently wash the mushrooms and pat them completely dry with paper towels. This is crucial to prevent a watery filling. Carefully twist or snap off the stems. Finely chop the mushroom stems; you will use these in the filling.

Sauté the aromatics: Heat 1 tbsp (15ml) of olive oil in a medium skillet over medium heat. Add the minced garlic and finely minced shallot. Cook, stirring frequently, until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic.

Cook the mushroom stems: Add the finely chopped mushroom stems to the skillet with the garlic and shallots. Cook, stirring occasionally, until the mushroom stems have released their liquid and it has evaporated, and they are tender, about 5-7 minutes.

Prepare the filling: In a medium bowl, combine the sautéed mushroom stem mixture, the remaining 1 tbsp (15ml) of olive oil, chopped fresh parsley, chopped fresh thyme, panko breadcrumbs, grated Parmesan cheese, softened cream cheese, salt, and black pepper. Mix thoroughly until all ingredients are well combined and form a cohesive stuffing mixture.

Stuff the mushrooms: Arrange the cleaned mushroom caps hollow-side up on the prepared baking sheet. Generously fill each mushroom cap with the prepared stuffing mixture, pressing gently to pack it in. Mound the filling slightly at the top for a more appealing presentation.

Bake the stuffed mushrooms: Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the mushrooms are tender and have released some of their liquid, and the topping is golden brown and slightly crispy.

Serve: Carefully remove the stuffed mushrooms from the oven. Let them cool slightly for a few minutes before serving. Garnish with a little extra fresh parsley if desired.