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Preheat oven to 350F. Remove goat cheese from the fridge so that it has some time to soften.
Wet a paper towel and ring out the excess water. Clean mushroom caps with the damp paper towel, gently rubbing off any dirt. Mushrooms get water-logged easily - we want to avoid overly watery mushrooms here!
Carefully pop the stems out of the mushroom caps.
Next, add goat cheese, grated parmesan, dried parsley, dried thyme, garlic powder, and black pepper to a bowl. Using the back of a spoon, mix the ingredients together until they combine well.
Using a knife, scoop the cheese mixture into the mushroom caps. Repeat until all the caps are full. The mixture will be slightly raised out of the mushroom caps.
Place all of the stuffed mushrooms on an unlined baking sheet, cheese side up and spaced out evenly. Pop the baking sheet in the oven for 25-30 minutes, until the cheese puffs up and is lightly browned.
Serve the stuffed mushrooms on a platter and garnish with fresh parsley (if desired). Gobble them up while they're still warm!