Preheat the oven to 375 degrees F.

In a medium bowl, mix together the goat cheese, 1/2 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 1/2 cup fontina cheese. Transfer to the oven and bake for 20 to 25 minutes or until hot and bubbly. Serve warm!