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)
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