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Preheat the oven to 375 degrees F.
In a medium bowl, mix together the goat cheese, ½ cup fontina cheese, parmesan cheese, thyme, sage, chives, and a good pinch of both salt and pepper.
Remove the stems from the mushrooms and spoon the mixture into each mushroom cap, place on a baking sheet. Top with the remaining ½ cup fontina cheese. Transfer to the oven and bake for 20 to 25 minutes or until hot and bubbly. Serve warm!