Stuffed Mushroom Caps

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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