Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Gently wipe the mushroom caps with a damp cloth to clean, then carefully remove the stems and chop them finely.
Heat olive oil in a sauté pan over medium heat, then add the chopped stems and minced garlic. Sauté for about 3 minutes until fragrant and slightly softened, watching for a golden hue and aromatic smell.
In a mixing bowl, combine the sautéed stems and garlic with softened cream cheese, toasted bread crumbs, chopped parsley, thyme, and a pinch of salt and pepper. Mix until well blended and creamy.
Using a spoon, generously fill each mushroom cap with the prepared mixture, mounding slightly without overstuffing to prevent spilling during baking.
Arrange the stuffed mushrooms on the prepared baking sheet, spacing them evenly. Bake for about 20 minutes until the tops are golden brown and the mushrooms are tender, with bubbling filling.
Once baked, check that the tops are crispy and the filling is bubbling. If needed, bake for an additional 3-5 minutes for extra crispness.
Remove from the oven and let rest for 5 minutes; this allows the flavors to settle and the filling to firm up slightly.
Serve the stuffed mushrooms warm, garnished with additional fresh herbs if desired, and enjoy this comforting, elegant appetizer.