Preheat your oven to 375°F (190°C).

In a medium-sized bowl, combine the cream cheese, fresh thyme, umami seasoning, lemon juice, Worcestershire sauce, coarse ground black pepper, and salt. Mix until smooth.

Transfer the stuffing into a piping bag or a resealable plastic bag. Fill each halved morel mushroom with the creamy mixture.

Melt the salted butter in a small saucepan. In a separate bowl, combine the melted butter with the panko breadcrumbs.

Press each stuffed morel mushroom into the breadcrumb mixture for an even coating.

Arrange the coated mushrooms on a baking sheet and bake for 15–20 minutes until tender and golden.

Allow them to cool slightly before serving.