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Mushroom Appetizers with Laura Chenel’s Chef’s Chèvre and Pesto

Mushroom caps are stuffed with pesto and goat cheese, then broiled to a delectable creaminess. Sitting atop a bed of greens, cherry tomatoes and radishes, they make a perfect first course, with lovely contrasts of flavors and textures.


Recipe Details

  • Yield: 4 Servings
  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.

Used with permission, Laura Chenel’s Chevre

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