The mushrooms on their own are a perfect last minute appetizer. When they are served with greens and garnishes as below, they make a great starter salad.
2 cups Laura Chenel’s Chef’s Chèvre (can be substituted with Chabis or Original Log)
12 large white or crimini mushrooms
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup basil pesto (purchased, or your own favorite recipe)
2 cups mixed salad greens
1 basket of cherry tomatoes, tops off and rinsed
1 bunch radishes, rinsed, topped and tailed*
½ cup pine nuts, toasted
Preheat oven to 350°F. Wipe the mushrooms clean of debris with a damp paper towel and break off stems.
Place the mushroom on a baking sheet and toss with olive oil, salt and pepper. Roast, tops down, for 5 minutes. Turn the mushrooms upside down on the baking sheet and drain moisture that has gathered inside the caps of the mushroom.
Preheat the broiler to medium. Mix the Chef’s Chèvre with the pesto until combined. Dividing evenly, fill the mushrooms with the mixture. Place the mushrooms under the broiler until the cheese browns, about 2 to 3 minutes.
Toss the greens with your favorite vinaigrette and distribute over the bottom of the serving plate as a liner.
Place the mushrooms on the greens and garnish with the radishes and cherry tomatoes. Sprinkle with the pine nuts.
Recipe by Chef Jacquelyn Buchanan