Preheat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to the oven you have.
Toast the pine nuts in a pan for about 3 minutes, until they are golden brown, then remove to a bowl.
Add 1 tablespoon of the oil to the pan and heat, then add the onion and cook for about 5 minutes until the onion is translucent and soft then add the garlic, chopped mushroom stalks, the leaves from 3 sprigs of thyme and a pinch of ground black pepper, stir everything together and cook for about 5 minutes. Turn off the heat then add the pine nuts and sun-dried tomatoes to the pan and mix well.
Line a baking tray with parchment paper, place the mushrooms, open side up, on the paper. Brush the remaining olive oil over the mushrooms. Divide the stuffing mixture between each mushroom, then top the stuffing with a slice of goat's cheese. Sprinkle a little black pepper over the stuffed mushrooms, add a small sprig of thyme then bake for 20 minutes, until the cheese has melted and turned golden brown and the mushrooms are cooked.
Serve warm on their own as an appetiser, I served 3 per person, or serve with some crusty bread and salad for a lovely light lunch.