Provençal portobello

Preheat the oven to 200 ° C. Turn the stems out of the caps of the mushrooms and finely chop them.

Brush the portobello hats on the outside with olive oil and put them upside down in 4 ovenproof dishes.

Mix the bread crumbs with the chopped stalks, garlic, thyme, goat's cheese, salt and pepper and spread this filling over the portobello's. Drizzle with the rest of the olive oil.

Take the sprigs of thyme through some oil and put them on the mushrooms.

Place the mushrooms in the middle of the oven for 20 minutes until soft and the filling is golden brown.