6 large button mushrooms or small portabello, about 1 pound/450 g
Olive oil, for drizzling
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon crushed pepperoncino
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 balsamic vinegar, for serving
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