Carefully remove the stems from the mushrooms. Set the mushroom caps aside and finely chop the stems.

In a medium-sized pan, warm the olive oil over medium heat. Add the onions and chopped mushroom stems and sauté for about 5 minutes, until tender. Add the garlic and cook for 1 more minute. Remove mixture from heat.

In a food processor or high powered blender, add the cashews, nutritional yeast, garlic powder, parsley, thyme and salt. Pulse until a crumbly consistency is reached. Do not pulse for too long or it will turn into a paste.

In a medium-sized bowl, add the cashew mixture, along with the panko breadcrumbs, red chili flakes and cooked onions/mushroom stems/garlic. Stir everything together to combine.

Spoon the filling into the mushroom caps and place on the prepared baking pan. Spray the stuffed mushrooms with olive oil (or drizzle a little on each one).

Bake in the oven for 20-25 minutes, until the tops are golden. Serve immediately and enjoy.