1-Begin by preheating your oven to 400°F (204°C) to get things ready.

2-First, remove the stems from the 1 pound of button mushrooms and finely chop them for the filling.

3-Heat 2 tablespoons of olive oil in a wide skillet over medium heat, then add the chopped stems and sauté for about one minute until they soften.

4-Next, stir in the finely chopped shallot and 3 to 4 sprigs of fresh thyme, leaves removed and roughly chopped, and sauté for around two minutes until fragrant.

5-Add the ¼ cup panko breadcrumbs to the skillet and continue sautéing for 2-3 minutes to lightly toast them, creating a nice texture.

6-Transfer this mixture to a bowl and mix in the 5.2 ounces of soft herb-flavored cheese spread until well combined.

7-Now, stuff each mushroom cap with the cheese filling, packing it in generously.

8-Place the stuffed mushrooms on a baking sheet and drizzle the tops with a bit more olive oil for extra crispness.

9-Bake for 12 to 13 minutes until they are cooked through and golden.

10-Once out of the oven, garnish with finely chopped parsley for a fresh pop of color and flavor.

11-Let them cool slightly before serving to enjoy the best taste and texture.