2 large or 4 smaller portobello (or flat mushrooms)
2-3 tbsps basil pesto (or your favourite variety)
150g goat’s cheese, sliced into rounds (or crumbled, depending on hard or soft, as both work well) a small handful of herbs you have to hand, roughly chopped (I love using thyme & flat-leaf parsley)
1 tbsp toasted pine nuts
½ chilli, finely chopped
1 spring onion, sliced
ex-virgin olive oil, for drizzling
Method
Preheat oven to 200c, fan 180c. Mix together the olive oil & garlic, then drizzle over the mushrooms placed onto a baking tray. Roast for 15 minutes, then remove from the oven and add the goat’s cheese, dollops of pesto (if you’re a big fan, just add more), the chilli, a few herbs & pine nuts.
Return to the oven for 5-10 minutes, or until the cheese is melted & golden as you like it. Before serving, add a few more herbs, spring onion, a bit of seasoning & a good drizzle of ex-virgin olive oil. Tuck in whilst warm!
