Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor. Pulse until it is finely chopped.<br />
Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes. Add the white wine and let the wine cook out. Set aside and let cool slightly.<br />
In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.<br />
Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.<br />
Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.<br />
Bake in a preheated 350F/180C degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.<br />
Garnish the the remaining parsley.