6 large button mushrooms or small Portobello, about 1 pound
Wild Mushroom & Sage Flavor Infused Olive Oil, for drizzling
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon of red pepper flakes
3 to 4 tablespoons fresh bread crumbs
Salt and freshly ground black pepper
4 to 6 tablespoons fresh Chevre (goat cheese)
1 tablespoon chopped fresh parsley leaves
Watercress or pea sprouts, for serving
Reduced Black Mission Fig Balsamic Vinegar, for serving
Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
Meanwhile, melt the butter in a sauté pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, and Thyme. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.