1-First, preheat the oven to 400°F (204°C) and clean the mushrooms by wiping them with a damp cloth to avoid excess moisture. Remove and finely chop the mushroom stems to use in the filling.

2-Next, heat 2 tablespoons of olive oil in a wide skillet over medium heat. Sauté the chopped mushroom stems for 1 minute, then add the finely chopped shallot and fresh thyme, cooking until the shallots are soft and fragrant, about 2 minutes.

3-Stir in the ¼ cup of panko breadcrumbs and toast for 2 to 3 minutes. Transfer this mixture to a bowl and blend it with the 147 grams of creamy cheese flavored with garlic and herbs.

4-Stuff each mushroom cap with the filling, place them on a baking sheet, drizzle with a bit of olive oil, and bake for 12 to 13 minutes. For a variation, add sausage to the filling for a meatier twist, and garnish with finely chopped parsley before serving.

5-As noted in the steps above, for vegan adaptations, substitute the cheese with a plant-based option, and maintain the same cooking times and temperatures for the best results.