Wash the mushrooms and pat them dry with paper towels. Separate the mushroom caps from the stems, finely chop the stems. Finely chop shallots, garlic, and parsley.

Heat butter in a pan over medium heat. Add chopped mushroom stems and shallots. Cook for a couple of minutes or until soft and all the excess water is evaporated. Add garlic and thyme and cook for 30 seconds.

In a large bowl, combine sauteed mushroom stems and onions, cream cheese, grated parmesan, breadcrumbs, parsley, lemon zest, onion powder, paprika, cayenne, and grated cheddar. Season with salt and pepper.

Make the breadcrumb topping: melt butter in a small pot. When melted add the breadcrumbs and stir until evenly coated. Take the pot off the heat and stir in parmesan cheese.

Place the mushroom caps on a baking sheet stem-side up. Drizzle the mushrooms with olive oil and season with salt and pepper.

Stuff the mushrooms with the filling and top with the breadcrumb topping.

Enjoy!