Preheat oven to 350 degrees Fahrenheit. Remove the stems from the mushrooms and set the mushroom caps onto a rimmed baking sheet sprayed with nonstick cooking spray. Chop the mushroom stems and set aside.
Heat 2 tbsp. butter in a medium skillet. Add the chopped mushroom stems and cook until they begin to brown. Add the garlic and cook for a few more minutes.
To a medium bowl, add the chopped mushroom stems, cream cheese, parmesan cheese, pepper, thyme, and salt. Use a spoon to fill the mushroom caps with this mixture.
Melt the remaining 2 tbsp. butter in the skillet and add the breadcrumbs, stirring until coated.
Dip the prepared mushrooms into the breadcrumbs and place on the prepared baking sheet.
Bake for 20 minutes until the mushrooms are tender. Top with minced fresh parsley and serve with your favorite Erath wine!
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/the-best-stuffed-mushrooms/