Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
Wine Recommendation: Olmos Reward, Frankland Estate, Aus