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