Gently wipe mushrooms with a clean cloth. Remove stems carefully without breaking the caps. Set caps aside for stuffing later.

Heat olive oil and butter in a pan. Add chopped onion and garlic. Cook until soft and lightly golden in color.

Finely chop the mushroom stems you removed earlier. Add them to the pan and cook until moisture disappears.

Lower heat and add cream cheese into the pan. Stir slowly until it melts and becomes smooth and creamy.

Mix in breadcrumbs, parmesan cheese, salt, pepper, thyme and parsley. Stir until everything combines into a thick filling.

Taste the mixture carefully. Adjust salt or pepper if needed. The filling should be rich and slightly thick.

Lightly grease the baking tray with oil or butter. This prevents mushrooms from sticking during baking.

Spoon the prepared mixture into each mushroom cap. Fill generously but do not overflow too much.

Place stuffed mushrooms neatly on the baking tray. Leave small space between each mushroom for even cooking.

Preheat oven to 180°C. Bake mushrooms for 20–25 minutes until tops are golden and slightly crispy.

Remove from oven and let them cool for 5 minutes. This helps flavors settle inside.

Serve warm as a starter or snack. Garnish with extra parsley if you like fresh flavor.