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

Ingredients

• 12 large white or crimini mushrooms
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cups Laura Chenel’s Chef’s Chèvre
• 1 cup basil pesto (purchased, or your own favorite recipe)
• 1/2 cup pine nuts, (toasted for about 5 minutes in a 350 F oven – watch carefully)
• 2 cups mixed salad greens
• 1 basket 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)