1 lb baby bella or cremini mushrooms
2 tablespoons butter
1-2 cloves garlic, minced
1/2 teaspoon dried thyme
8 oz cream cheese
1/4 parmesan cheese, finely grated
1 tablespoon fresh parsley, finely chopped and divided
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
Wipe mushrooms with a damp paper towel. Remove stems and set aside for later use. Arrange mushroom caps on prepared baking sheet.
Finely chop the reserved mushroom stems.
Melt the butter in a medium skillet over medium-high heat. Add mushroom stems and cook until softened, about 5 minutes.
Add garlic and thyme and cook 1 minute more. Stir in cream cheese, half of the parmesan cheese, and season with salt and pepper.
Once cheese has melted and mixture is smooth, remove from heat and stir in most of the parsley, reserving some to use for serving.
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.
Top with remaining parmesan cheese and bake until golden brown, about 15 minutes. Top with remaining fresh parsley, if desired, and serve. Enjoy!