Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.

Step 2

Wipe mushrooms with a damp paper towel. Remove stems and set aside for later use. Arrange mushroom caps on prepared baking sheet.

Step 3

Finely chop the reserved mushroom stems.

Step 4

Melt the butter in a medium skillet over medium-high heat. Add mushroom stems and cook until softened, about 5 minutes.

Step 5

Add garlic and thyme and cook 1 minute more. Stir in cream cheese, half of the parmesan cheese, and season with salt and pepper.

Step 6

Once cheese has melted and mixture is smooth, remove from heat and stir in most of the parsley, reserving some to use for serving.

Step 7

Let filling cool slightly, then spoon into a ziptop or piping bag. Snip off one corner of the bag and pipe filling into each mushroom cap.

Step 8

Top with remaining parmesan cheese and bake until golden brown, about 15 minutes. Top with remaining fresh parsley, if desired, and serve. Enjoy!