1-Start: Start by preheating your oven to 400 degrees Fahrenheit to ensure even cooking.

2-Remove the stems: First, remove the stems from the 1 pound of button mushrooms and finely chop them to use in the filling. This helps release flavors and adds texture to the mix.

3-Heat olive oil and sauté stems: Next, heat 2 tablespoons of olive oil in a skillet over medium heat, then add the chopped stems and sauté for about 1 minute until they soften.

4-Add shallot and thyme: Now, stir in 1 finely chopped shallot and the leaves from 3-4 sprigs of fresh thyme, cooking for another 2 minutes until the shallots are fragrant.

5-Add panko breadcrumbs: Add ¼ cup panko breadcrumbs and sauté for 2-3 minutes to toast them lightly, which gives a great crunch.

6-Combine mixture and cheese: Transfer this mixture to a bowl and mix in 5.2 ounces of garlic and herb flavored soft cheese spread until it’s well combined.

7-Stuff mushrooms and bake: Stuff each mushroom cap with the cheese mixture, making sure to fill them generously. Arrange the mushrooms on a baking sheet, drizzle with a bit more olive oil, and bake at 400 degrees Fahrenheit for 12-13 minutes.

8-Finish and serve: Once done, remove from the oven, garnish with finely chopped parsley, and serve warm for the best taste.