Method
Shred cheese (about 3 cups); reserve. Remove stems from mushrooms; reserve. Brush caps with olive oil. Lightly season with salt and pepper; reserve.
Finely chop reserved stems; sauté with garlic in 2 Tbsp olive oil until soft, about 3 minutes. Deglaze with sherry; remove mixture to a bowl. Stir in reserved cheese, bread crumbs, and thyme.
Mound 1-1/2 Tbsp cheese mixture in each mushroom cap.
PER ORDER: Bake 3 mushrooms at 500 degrees F until lightly browned, about 7 minutes. Garnish with a sprig of thyme.
Yields: 12 servings.