Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Gently wipe each mushroom cap with a damp cloth to remove any dirt. Carefully remove the stems with a paring knife and set them aside for the stuffing.
Chop the mushroom stems finely and set aside. Mince the roasted garlic cloves and add them to a mixing bowl.
Add the chopped mushroom stems, chopped thyme, cream cheese, grated Parmesan, lemon juice, a pinch of salt and pepper, to the bowl with garlic. Mix everything until well combined and creamy.
Using a small spoon, generously stuff each mushroom cap with the prepared mixture, pressing lightly to pack the filling in and ensure it stays put during baking.
Arrange the filled mushroom caps on your prepared baking sheet. Sprinkle the toasted bread crumbs evenly over the top for added crunch.
Bake in the preheated oven for about 20 minutes, or until the tops are golden and the filling is bubbling around the edges.
If you desire a crispier top, broil the mushrooms for an additional 2-3 minutes, keeping a close eye to prevent burning.
Remove the mushrooms from the oven and let them rest for about 5 minutes, allowing the filling to set slightly and making them easier to serve.
Garnish with freshly chopped thyme or parsley for a pop of color and fresh aroma. Serve warm and enjoy that inviting, cheesy aroma with each bite.
