Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the Portobello mushroom caps with a damp cloth, remove the stems and gills, and pat them dry. Lightly brush each cap with olive oil and place them on a baking sheet lined with parchment paper.

Mix the Filling: In a mixing bowl, combine cream cheese, parmesan cheese, breadcrumbs, crab meat, minced garlic, parsley, thyme, salt, and pepper. Stir until the mixture is evenly blended and creamy.

Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, pressing gently to fill but not overflow. Sprinkle additional breadcrumbs on top for a crispy texture.

Bake: Place the stuffed mushrooms in the preheated oven and bake for 20–25 minutes, or until the tops are golden and the filling is hot and bubbly.

Garnish and Serve: Remove the mushrooms from the oven, sprinkle with fresh parsley, and serve warm.