Monday, 8 August 2011
Mushroom with Pesto and Goats Cheese
This is a great way to start a meal, not everybody likes goats cheese, so you could use any soft cheese, but it needs to be fairly strong as the pesto will be over be over powering
2 Large Portobello (field) mushroom
2 tsp of pesto (green or red)
100g goats cheese (50g per mushroom)
Extra virgin olive oil
Mixed salad leaves
Pre heat the oven to 180c. Take out the stem from mushroom and cut it up in to tiny pieces. Put the mushrooms on a baking tray so that 'gills' are facing up. Put a teaspoon of pesto in each mushroom and spread it over, then add the cut up pieces of the stem on top. Place 50g of goats cheese on the top (it needs to cover the mushroom without hanging off the edges). Drizzle some olive oil over the mushroom, season with pepper and then place in the oven and cook between 10-15 minutes. There's enough salt in the cheese so extra isn't needed.
Place some salad leaves on a small plate and put a cooked mushroom on top and enjoy.
Although I have this as a starter it could be part of a vegetarian main course, serve with roasted vegetable cous cous (cut up some vegetables, roast and add them to cooked cous cous with some chopped basil).