Gently clean the mushroom caps with a damp cloth, removing any dirt, then remove the stems if desired, setting them aside for the filling.
In a mixing bowl, combine the softened cream cheese, finely chopped garlic, chopped parsley, crumbled thyme, toasted panko breadcrumbs, olive oil, and lemon juice. Mix until smooth and well blended.
Use a spoon to generously stuff each mushroom cap with the prepared filling, pressing slightly to secure the mixture inside.
Arrange the stuffed mushrooms on a parchment-lined baking sheet, spacing them out evenly. Drizzle lightly with olive oil for a golden, crispy topping.
Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, until the tops are golden brown and bubbling, and the mushrooms are tender when pierced with a fork.
Remove from the oven and let rest for 5 minutes; this allows the filling to set slightly and makes handling easier.
Garnish with extra herbs if desired, then serve warm, enjoying the fragrant aroma and creamy, crispy bites.
