Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Clean the mushrooms by gently wiping the caps with a damp paper towel. Snap off the stems and set the hollow caps on the prepared baking sheet. Lightly brush the exterior of each mushroom cap with olive oil.

In a medium bowl, combine the softened cream cheese, 1/2 cup of the grated Parmesan cheese, minced garlic, parsley, thyme, smoked paprika, sea salt, and black pepper. Use a fork or hand mixer to blend until creamy, fluffy, and completely smooth.

Using a small spoon or cookie scoop, mound a generous tablespoon of the creamy herb filling into each mushroom cavity, smoothing the top slightly.

In a small bowl, stir together the panko breadcrumbs, melted butter, and remaining 1/4 cup grated Parmesan cheese until the crumbs are evenly coated and moist.

Gently press a generous pinch of the buttered panko mixture on top of each filled mushroom cap.

Bake for 18 to 22 minutes, until the mushroom caps are tender and juicy, the cream cheese is bubbling hot, and the panko topping is deeply golden and shatteringly crisp.

Garnish with freshly chopped parsley and let cool for 5 minutes before serving warm.