Pre-heat the oven to 400 degrees Fahrenheit.

Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.

Drizzle a wide skillet with olive oil and place over medium heat.

Add the chopped mushroom stems and saute for 1 minute to soften.

Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.

Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.

Add the mushroom mixture to a bowl and add the boursin cheese and mix everything very well.

Stuff each mushroom cap with the cheese filling and place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil.

Bake the mushrooms at 400 degrees Fahrenheit for 12-13 minutes and once done, remove from the oven and garnish with chopped parsley and serve.