Something Tasty for the Weekend - Roasted Flat Field Mushrooms with Goats' Cheese and Sundried Tomatoes

Another desperately easy recipe from my kitchen and ideal for abundant autumn mushroms.
This dish was conceived following a visit to France a decade ago. Iain had adored, and I had abhorred, the goats' cheese-stuffed tomatoes offered to us. I resolved to find a milder compromise to the overwhelmingly strong taste of goats cheese and came up with the following deliciously easy and tasty little number.

Serves 4 as a starter

8 large flat field mushrooms, washed and stalks removed
125 grams (4 ounces) mild soft goats cheese'
1 jar sundried tomatoes in olive oil (or 100g of sunblush tomatoes)
fresh or dried thyme
salt and pepper

1. Spread the goats cheese into the upturned cups of the mushrooms.
2. Top with 2-3 pieces of sundried tomato to cover mos of the cheese
3. Sprinle with chopped thyme, and season
4. Bake for 25 minutes at 180 degrees centigrade
5. Serve immediately with fresh bread and a salad garnish.