Mushrooms Stuffed with Goat Cheese and Pesto

Posted by Darby on September 8, 2010 under Appetisers, Fiano, Greco | Be the First to Comment

This recipe idea is based on one from Brian St Pierre’s excellent book The Wine Lover Cooks Italian.

It uses the affinity of basil with the creaminess of the goats cheese. It makes an excellent appetiser or component of an antipasto platter.
Ingredients for 4 people
  • 4  large Mushrooms
  • half Cup Pesto (see recipe)
  • half cup of pine nuts
  • 250 g fresh goats cheese
  • Olive oil
  • Parsley or a few  lettuce leaves to serve

Method

  1. Toast the pine nuts by heating them in a dry skillet for a few minutes. Don’t overcook them. You want them to be just turning brown.
  2. Remove the stems of the mushrooms and brush the tops with olive oil
  3. Grill the top of the mushrooms for 5-10 minutes until they are just beginning to brown.
  4. Remove the mushrooms to a workbench and place them gill side up.
  5. Spoon in some pesto to each and top with a slice of the goats cheese.
  6. Return to grill and cook until the cheese starts to brown.
  7. Scatter the pine nuts over the cooked mushrooms and garnish with the greens.

Wine Suggestion

Brian St Pierre suggests using either Fiona or Greco to accompany this dish.  Both are crisp white wines from the South of Italy, but they are starting to appear in Australia.

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