Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Gently wipe the mushroom caps with a damp cloth to clean, then carefully remove the stems and set them aside for later.
Finely chop the mushroom stems and set aside. Mince the garlic and finely chop the shallot.
Heat the olive oil in a skillet over medium heat. Add the chopped stems, garlic, and shallot, sautéing until fragrant and slightly golden, about 3-4 minutes. The mixture should smell earthy and aromatic.
In a mixing bowl, combine the sautéed stems, cream cheese, breadcrumbs, chopped parsley, thyme, and a pinch of salt and pepper. Mix until the filling is creamy and well integrated, adjusting seasoning as needed.
Use a spoon or melon baller to carefully fill each mushroom cap with a generous amount of the filling, pressing lightly to pack it in.
Sprinkle a little Parmesan cheese over each stuffed mushroom for added flavor and a crispy topping.
Arrange the filled mushrooms on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, until the tops are golden brown and the mushrooms are tender when pierced with a fork.
Once baked, remove the mushrooms from the oven and let them rest for 5 minutes. The filling should be bubbling and set, with a crispy top and earthy aroma wafting through your kitchen.
Serve the stuffed mushrooms hot, garnished with extra fresh herbs if desired, and enjoy the perfect balance of earthiness, herbaceous brightness, and crispy topping.