Arrange chicken thighs on a large sheet of foil paper, to form a large rectangle.
Mix shredded cheese & parsley into cooled mushroom/onion mixture. Sprinkle chicken with spices, salt & pepper.
Arrange stuffing along middle of the chicken rectangular, evenly distributing. Roll up, enclosing filling, using the foil to help you tighten the roll.
Carefully wrap roll with slices of bacon, securing with toothpicks if needed. Place foil with roulade centered on it on a deep baking sheet.
Bake 45 minutes. Chicken is done when juices run clear or internal temperature is 180 F. Allow to sit for 5 minutes, slice & serve.