Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray or parchment paper. 

Next, carefully remove the stems from the mushroom caps and clean both the caps and stems with dry paper towels. Carefully brushing the dirt from the mushrooms. 

Next, line the mushrooms hole side up on the greased baking sheet, set aside. 

Heat a large skillet over medium-high heat. Add olive oil. 

When the olive oil is fragrant add the shallot to the pan and sauté for 1-2 minutes. 

Finley dice the mushroom stems and add them to the skillet along with the garlic and sauté for 2-3 minutes or until the mushrooms start to brown. 

Remove from heat and add to a medium bowl. 

Add the dried thyme, salt, cream cheese, cheddar cheese, and bread crumbs to the bowl and mix until all the ingredients are combined. 

Fill the mushroom caps with the cream cheese mixture. 

 Finally, sprinkle the mushroom caps with bread crumbs, cheddar cheese, and olive oil. 

Place the mushrooms in the oven and bake at 400ºF for 20 minutes. 

Remove from the oven and enjoy.