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

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

Fill a piping bag with the cream cheese mixture and stuff each halved morel mushroom.

Melt salted butter and mix with panko breadcrumbs until coated.

Press each stuffed mushroom into the breadcrumb mixture and place on the baking sheet.

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

Let cool for a few minutes and serve warm.