Trim the excess fat off the chicken thighs. Using plastic wrap and something flat and heavy, pound the thighs to as even a thickness as possible. Try to make them 1/2" thick or less.
Heat the olive oil in a medium skillet. Add the mushrooms and shallots and cook until golden. About 5 minutes. Add the garlic and cook 2-3 minutes more until the garlic is soft and fragrant. Set aside.
While the mushroom mixture is cooking, form the Garlic Herb Cheese into small logs. Wrap loosely and put in the freezer. Chilling the cheese will keep it from oozing out too much.
Lay the thighs out smoother side down. Season with salt and pepper to your taste. Divide the mushroom mixture between the the thighs. Top each with a garlic cheese log. Roll up carefully and wrap a strip of bacon around each thigh bundle. Secure with a toothpick if necessary.
Bake at 375 degrees for 25- 30 minutes. Serve with sides of your choice.