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Remove the stems from mushrooms and chop up fine.
Cook the mushroom stems in a pan without oil for 2-3 minutes.
Add shallots and 2 tsp of EVOO and cook for 2 minutes until softened.
Add garlic and cook, stirring.
Remove from heat and combine with tasty cheese, finely chopped parsley and a tsp of thyme leaves, season with salt.
Coat the mushroom cups with olive oil and place cup side up on a baking tray, then pop a couple of tsp of filling mixture into each.
Mix together panko breadcrumbs, grated Parmesan, more thyme leaves and a little salt.
Add crumb mixture over the mushrooms and spray with some EVOO.
Place in the oven at 180C for 12-15 minutes until golden.
Serve and enjoy.