INGREDIENTS

  • 12 large white or crimini mushrooms
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups Laura Chenel’s Chef’s Chèvre
  • 1 cup basil pesto (purchased, or your own favorite recipe)
  • 1/2 cup pine nuts, (toasted for about 5 minutes in a 350 F oven – watch carefully)
  • 2 cups mixed salad greens
  • 1 basket cherry tomatoes (sun golds are a personal favorite), topped off and rinsed
  • 1 bunch Radishes, rinsed and topped and tailed (if you prefer – or if tops are nice, leave them on)

DIRECTIONS

  1. Wipe mushrooms clean of debris with a damp paper towel and break off stems.
  2. Toss mushrooms with olive oil, salt and pepper, roast top down in a 350 degree F oven for 5 minutes.
  3. Turn mushrooms upside down and drain moisture that has gathered inside the cup of the mushroom.
  4. Mix Chef’s Chèvre with pesto using a whisk or spatula.
  5. Fill mushrooms with a scoop of mixture (can use spoon or cookie scoop), divide evenly among the mushrooms.
  6. Put mushrooms under a medium broiler until cheese browns – 2 to 3 minutes.
  7. Toss greens with your favorite vinaigrette and distribute over bottom of plate as a “liner.”
  8. Place mushrooms on plate, garnish with radishes and cherry tomatoes and sprinkle with pine nuts.
  • Yield: 4 Servings
  • Cuisine: American
  • Course: Appetizer