Via: Toby Scott
Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut the stems off the mushrooms and finely chop the stems. Brush the mushroom caps all over with a little of the melted butter and sit them gill-side up in a roasting tin. Roast for 15 minutes.
Meanwhile, melt the knob of butter in a frying pan, add the chopped mushroom stems, shallots, garlic and most of the thyme, and cook gently, covered, for 10 minutes, stirring occasionally. Transfer to a bowl.
Tear the bread roughly into cubes, then add to the bowl with the mushroom mixture. Add the remaining melted butter, the walnuts and parmesan, season well and toss together.
Remove the mushrooms from the oven and tip any liquid gathered in the mushrooms into the tin. Spoon the filling into the mushrooms, piling it high, then top each with 2 rounds of goats’ cheese. Finish with black pepper and the remaining thyme sprigs.
Bake in the oven for a further 15 minutes until cooked through and golden.
For the polenta, pour the milk and stock into a medium saucepan. Add a large pinch of salt. Bring to the boil. When it comes to the boil, slowly add the polenta in a steady stream, whisking continuously until it begins to thicken. Turn the heat down; cook for about 2 minutes. Stir in the butter and parmesan, cover with a lid, leave to stand for 5 minutes, then season to taste.
Spoon the polenta on to two plates, top with the mushrooms and serve with a few baby kale or rocket leaves.