Mushrooms with pesto and goats cheese

by Darby

Well we haven't left Australia yet but last Sunday I decided to get in the mood with some Southern Italian cooking to go with a Fiano.

So I tried out a nice entree recipe for Mushrooms Stuffed with Goats Cheese and Pesto.

It worked a treat and it would go well with any dry white, but best to have a nice Italian white with plenty of texture and firmness. A Greco or a Fiano will fit the bill.

Pesto is a versatile sauce to have, while you can buy commercial pesto it is best made from scratch. You can find my recipe for pesto here. It is wise to make up a big batch and store the surplus under olive oil in the fridge.

Mushrooms with pesto and goats cheese recipe

For each person you need

1 Large Portobello mushroom
1 tsp of pesto
50g goats cheese
Extra virgin olive oil
Fresh pepper
Mixed salad leaves to garnish

Pre heat the oven to 180 Centigrade.

Trim the stem from mushrooms. Put the mushrooms on a baking tray so that ‘gills’ are facing up.
Put a teaspoon of pesto in each mushroom and spread it over.

Place 50g of goats cheese on the top of the pesto so that it covers the mushroom without hanging off the edges.

Drizzle some olive oil over the mushroom, season with pepper and then place into the oven for between 10-15 minutes. Serve hot garnished with the salad leaves, or some basil and accompanied by a crisp white wine.

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