Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

In a mixing bowl, combine the cream cheese, fresh thyme, umami seasoning, lemon juice, Worcestershire sauce, black pepper, and salt until smooth.

Spoon your creamy filling into a zip-top or piping bag for easy filling of the mushrooms.

Cut the morel mushrooms in half lengthwise and lay them cut-side up on the baking sheet.

Pipe the cream cheese mixture into each mushroom half until generously filled.

Melt the salted butter and mix it with the panko breadcrumbs until evenly coated.

Press the stuffed side of each mushroom into the breadcrumb mixture for a nice coating.

Bake the mushrooms for 15-20 minutes until tender and breadcrumbs are golden brown.

Broil for 2-3 minutes for extra crispiness, keeping a close watch to prevent burning.

Let them cool slightly before serving on a rustic board or fine china.