Remove the stems of the mushrooms, and brush off any dirt from the caps or stems. Preheat your oven to 400°F (or 200°C).

Line a baking sheet with parchment paper, and set the mushroom caps with the stemmed sides up. Chop the mushroom stems you set aside.

Get a large skillet over medium-high heat, and heat the olive oil. Add in the chopped mushroom stems, garlic, pepper, and salt. Stir constantly for about 5-7 minutes until the mushrooms are softened and golden brown with all moisture removed.

Add ¼ cup of the panko bread crumbs to the mix and keep stirring for about 1 minute until it turns light golden.

Add in the cream cheese, 2 tablespoons of the Parmesan cheese (not all), parsley, and thyme. Remove from heat and keep stirring until everything is well combined.

Scoop teaspoonfuls of the cheese mixture into each mushroom cap.

Mix the remaining bread crumbs and Parmesan cheese in a small bowl. Now, take each filled mushroom cap and dip the tip into this bread-parmesan mix to lightly coat. Return to the baking sheet as it's time to cook!

Lightly coat the tops of the stuffed mushrooms with cooking spray and bake in the preheated oven for about 24 minutes or until the tops are golden brown and the mushrooms are soft.