Wash & dry the mushrooms, removing the stems and setting aside.
Finely chop the stems. Heat a medium-sized skillet over medium heat.
Add 1 tbsp avocado or olive oil to the skillet and continue to heat for another minute or two.
In the skillet, add the spicy Italian sausage, the diced mushroom stems, the thyme (or Italian seasoning), salt, pepper to brown the sausage, about 7 minutes.
When sausage is almost done browning, add 1/4 cup of the breadcrumbs to the skillet and garlic cloves, stirring to combine. Continue browning mixture for another 2 minutes.
In a bowl, combine softened cream cheese, spicy Italian sausage mixture, parmesan cheese and fresh parsley.
Preheat oven to 375. Line a large baking sheet with parchment paper and brush with 1 tbsp avocado or olive oil.
Spoon mixture into each mushroom. Place on baking sheet and sprinkle remaining panko on each mushroom (a thin layer on each).
Bake for 20 minutes or until golden brown. Broil on high for 1-2 minutes at the end of cooking time to further brown the tops if desired.