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

12 large white or crimini mushrooms

½ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 cups Laura Chenel’s Chef’s Chèvre

1 cup basil pesto (purchased, or your own favorite recipe)

½ cup pine nuts, (toasted for about 5 minutes in a 350 F oven – watch carefully)

2 cups mixed salad greens

1 basket of 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)

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 Chevrehttp://www.laurachenel.com/