Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup. Clean the mushroom caps with a damp paper towel, then gently remove the stems using a small spoon or melon baller, creating a small cavity without breaking the delicate caps themselves.

Heat butter in a skillet over medium heat, then add minced garlic and sauté for exactly 90 seconds until fragrant and pale golden. The timing prevents garlic from browning too quickly, which would introduce bitter flavors that overpower the delicate mushroom base.

Remove the pan from heat and fold in softened cream cheese, stirring until completely smooth and combined. Add the Parmesan cheese, fresh parsley, thyme, salt, and black pepper, mixing until the filling achieves uniform consistency with no visible cream cheese streaks.

Spoon the creamy garlic stuffed mushrooms filling into each mushroom cap using a small ice cream scoop or measuring spoon. Press gently to ensure filling settles into the cavity, then arrange filled caps gill-side up on the prepared baking sheet with approximately one-inch spacing.

In a small bowl, combine panko breadcrumbs, paprika, and a drizzle of olive oil, tossing until the mixture resembles wet sand. Sprinkle this breadcrumb topping evenly over each mushroom, pressing lightly so it adheres to the filling surface.

Pour the vegetable broth into the baking sheet base—not over the mushrooms themselves—creating steam that keeps them moist during baking. Bake for exactly 20 minutes until the mushroom caps are tender, the filling is hot throughout, and the breadcrumb topping turns golden brown.

Remove from the oven and let the baked mushrooms cool for 3–5 minutes before serving, allowing the filling to set slightly for easier handling without tearing the delicate mushroom flesh.