1-First Step: Prep the Mushrooms and Oven
Preheat your oven to 180°C (350°F). Clean the button mushrooms gently with a damp cloth or paper towel to remove any dirt. Carefully remove the stalks, keeping the caps intact, and place the caps cup-side up in a baking dish. Drizzle 1 tablespoon of olive oil over the mushroom caps and toss gently to coat evenly.

2-Second Step: Chop the Stalks and Sauté
Finely chop the removed mushroom stalks. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the chopped stalks along with 3 large minced garlic cloves. Sauté for 1.5 to 2 minutes, stirring occasionally, until softened and fragrant.

3-Third Step: Prepare the Breadcrumb Herb Mixture
Add 1/2 cup of panko breadcrumbs to the pan and cook for another 1 to 2 minutes until the mixture turns light golden brown. Remove the pan from heat. Stir in salt, black pepper to taste, 1 tablespoon finely chopped parsley, and 1/2 tablespoon chopped fresh thyme or dried thyme. Mix the filling well to combine all flavors evenly.

4-Fourth Step: Stuff the Mushrooms
Spoon the prepared breadcrumb and herb mixture generously into each mushroom cap, pressing slightly for a good fill. Drizzle the remaining 1 tablespoon of olive oil evenly over the stuffed mushrooms to enhance browning during baking.

5-Final Step: Bake and Serve
Bake the mushrooms in the preheated oven for about 10 minutes, or until the mushroom caps are tender but still hold their shape and the breadcrumb topping is golden and crisp. Remove from the oven and let cool for a few minutes. Garnish with extra chopped parsley if desired, and serve warm or at room temperature for a versatile appetizer or side dish.