Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Gently snap off the stems; finely chop the stems and set the hollow caps aside.

Lightly toss or brush the mushroom caps with 1 tablespoon of olive oil and arrange them hollow side up on the prepared baking sheet.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped mushroom stems and minced garlic. Sauté for 4 to 5 minutes until tender and any moisture evaporates. Remove from heat and allow to cool for 5 minutes.

In a medium mixing bowl, blend the softened cream cheese, sautéed garlic-stem mixture, 1/4 cup of the grated Parmigiano-Reggiano, chopped parsley, fresh thyme, sea salt, and black pepper until smooth and thoroughly combined.

In a small separate bowl, stir together the panko breadcrumbs, melted butter, remaining 1/4 cup Parmigiano-Reggiano, and garlic powder.

Using a small spoon or cookie scoop, generously fill each mushroom cap with the savory cream cheese mixture, mounding it slightly in the center.

Top each stuffed mushroom with a generous pinch of the seasoned panko parmesan mixture, gently pressing so it adheres.

Bake for 18 to 20 minutes until the mushrooms are tender and juicy, the filling is hot and bubbling, and the panko topping is deeply golden and crisp. If needed, broil for 1 minute for extra golden crunch.

Transfer to a serving platter, garnish with chopped fresh parsley, and serve warm with lemon wedges or garlic dip.