Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth and remove the stems. Brush the caps with 1 tablespoon of olive oil and place them on a baking tray, cavity side up.

Make the Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the breadcrumbs and cook until golden brown. Remove from heat and mix in the Parmesan cheese, parsley, thyme, salt, and pepper.

Stuff the Mushrooms: Spoon the filling generously into each mushroom cap, pressing lightly to secure it. Arrange the stuffed mushrooms back on the tray.

Bake: Bake the mushrooms in the preheated oven for 18-20 minutes or until the tops are golden and the mushrooms are tender.

Serve: Allow to cool slightly before serving. Garnish with additional parsley for a pop of color.