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Preheat the oven to 200°C. Line a large baking sheet with baking paper.
Remove the stems from the mushrooms and chop finely. Place the mushrooms on the baking sheet.
Heat the butter and fry the chopped mushroom stems and garlic until soft and golden. Remove from the heat.
Add the cream cheese and 250 ml of the cheese and mix to combine.
Season to taste and add the thyme leaves.
Fill the mushrooms with the filling. Do not overfill.
Sprinkle the remaining cheese over and bake for 20 – 25 minutes until golden.
Garnish with sprigs of thyme.
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