Wipe mushrooms clean with damp paper towel. Remove stems and finely mince them. Lightly brush mushroom cap exteriors with olive oil.

In a skillet over medium heat, sauté minced stems in 1 tbsp olive oil for 4-5 minutes until liquid evaporates. Add minced garlic and thyme; cook 1 minute until fragrant. Remove from heat to cool slightly.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, blend softened cream cheese, sautéed stem mixture, 1/2 cup parmesan, parsley, salt, and pepper.

In a separate shallow bowl, stir together panko breadcrumbs, 1/4 cup parmesan, melted butter, paprika, and garlic powder until crumbs are evenly coated.

Mound filling generously into each mushroom cap, then dip the top into the buttered panko mixture. Arrange on baking sheet and bake 18-22 minutes until golden crisp. Serve warm.