Stuffed Mushrooms

Preheat oven to 400 F.

Wipe the mushrooms clean of any dirt, and separate the stems from the caps. Set the caps aside. Finely chop the mushroom stems.

In a medium skillet, heat the oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the diced mushroom stems. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the fresh thyme and cook a minute more until fragrant. Remove from heat.

In a medium bowl, stir together the cream cheese, Parmesan cheese and mushroom mixture. Season with the salt and mix well.

Place the mushroom caps on a rimmed baking sheet and stuff enough cream cheese mixture into each cap to slightly overfill it. Bake for 20 minutes, until the cream cheese begins to brown on the top.