Goat’s Cheese & Pesto Stuffed Portobello Mushrooms
You'll love the contrast here between the fresh balsamic tomato salad and the meaty, cheesy grilled mushrooms with rich nutty pine nuts. The perfect summer supper.
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Cooking tools:
- Grill
- Fish spatula
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Plate
Ingredients
- 8 portobello mushrooms
- 1 tub of fresh basil pesto (check the label if cooking veggie & find an alternative if needed)
- 2 x 125g of soft goat’s cheese logs (again, if cooking veggie check the label)
- 330g of cherry tomatoes
- 1 bag of mixed salad leaves
- Balsamic vinegar
- 50g of pine nuts
- Olive oil
- Salt
- black pepper
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