Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.

Pulse until it is finely chopped.

Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.

Add the white wine and let the wine cook out. Set aside and let cool slightly.

In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.

Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.

Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.

Garnish the the remaining parsley.