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Preheat oven to 350°F.
In a medium saucepan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat to low to medium-low and cover. Let simmer for about 40 minutes, or until rice has split open. Drain and set aside.
While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.
In a frying pan over medium heat, melt butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown. Remove pan from heat.
Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes. Stir to combine. Then stir in 1 ¼ cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.
With a spoon, add mashed potato mixture to cavities in mushrooms, stuffing the potato mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing it onto the mushroom.
Place stuffed mushrooms in the oven and bake for 25 minutes. Add a little white cheddar, then Parmesan, on top of mashed potato mixture and return to oven to bake for another 10 to 15 minutes longer. Sprinkle with additional fresh chopped thyme and serve hot.