1Preheat oven to 375. Clean mushrooms with wet rag.
Remove stems and chop fine. Place mushroom caps on baking sheet and bake for 10min. or until liquid forms in mushroom cap. Bring them out to cool. Do not discard liquid.
2Meanwhile saute the mushroom stems in butter till soft, about five minutes. Then add the wine and let it reduce till dry. Stir in breadcrumbs, thyme and salt and pepper. Transfer to food processor and add the cheeses. Add the liquid from the caps and puree until combined but still firm. Place mushroom in a piping bag with star tip. Fill each cap and garnish.