Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a small skillet over medium heat, melt the butter until it begins to foam slightly.

Add the minced garlic and chopped mushroom stems, sautéing for about 1 minute until the garlic becomes fragrant and the stems start to soften.

Pour in the heavy cream, stirring gently to bring it to a gentle simmer.

Mix in ⅓ cup of pistachios that you’ve pulsed to a coarse meal, along with the lemon zest and a pinch of salt and pepper. Take this delicious pistachio cream off the heat and let it cool and thicken slightly.

Meanwhile, in a bowl, fold the softened goat cheese with fresh thyme and black pepper until it’s smooth and well combined.

Rinse the mushroom caps, pat them dry, and arrange them on the prepared baking sheet. Drizzle each cap with olive oil and sprinkle with salt.

Spoon a generous dollop of goat cheese mixture into each mushroom cavity.

Drizzle about a teaspoon of pistachio cream over each filled mushroom.

Bake for 15-18 minutes, until the mushrooms are tender, and the cheese is melty with golden edges.

Garnish with the remaining chopped pistachios, sprigs of fresh thyme, and an optional drizzle of heavy cream.

Serve immediately while hot and enjoy!