Start by preheating your oven to 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup.
Gently wipe the mushroom caps with a damp cloth to remove any dirt, then carefully remove the stems and set them aside for the filling.
Finely chop the mushroom stems and place them in a mixing bowl. Add the cream cheese, minced garlic, chopped parsley, dried thyme, a pinch of salt and pepper, and half of the breadcrumbs.
Mix everything together until well combined and creamy. Taste and adjust salt or herbs if needed.
Using a spoon or small scoop, gently stuff each mushroom cap with the filling, pressing it in firmly so it stays in place.
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle olive oil over the tops and sprinkle with remaining breadcrumbs for a crispy finish.
Bake in the oven for 15-20 minutes, until the mushrooms are tender and the tops are golden brown and crispy.
If you like an extra crispy top, broil the mushrooms for 2 minutes, keeping a close eye so they don't burn.
Remove from the oven and let the mushrooms rest for 5 minutes to allow the filling to set.
Serve the stuffed mushrooms warm, garnished with a sprinkle of fresh herbs if desired. Enjoy the crispy tops and juicy, flavorful filling in every bite!