Preheat the oven to 180°C.
Roughly chop the parsley. Place the goat's cheese in a bowl, sprinkle over the paprika and crush with a fork.
Clean the mushrooms. Remove the stalks and cut them into small dice. Place the chopped stalks in a hot frying pan and cook with a little olive oil. Add the parsley and the goat's cheese to the pan and adjust the seasoning.
Place the mushrooms in a large baking dish greased with olive oil. Place a generous spoonful of the stuffing on to each mushroom. Transfer to the oven and cook for 25 minutes.
«Use this filling to stuff other vegetables such as courgettes, peppers or aubergines.»