Easy baked mushrooms with goats’ cheese would make the perfect starter or party food to show off to friends and family. Rustled up in only 25 mins, each mushroom is topped with a warm and gooey slice of goats’ cheese and flavoured with a generous amount of pesto.
- 4 large field mushrooms
- 2tsp olive oil
- ½ 290g jar Sacla Peperonata Antipasto
- 120g goats’ cheese log, sliced into 8 rounds
- 2tbsp pesto
- Salad leaves, to serve
Heat the oven to 200C/gas 6. Put the mushrooms on a baking tray. Drizzle with the oil and season with plenty of black pepper. Bake for 10 mins until the mushrooms are starting to soften.
Remove from the oven, divide the peperonata between the mushrooms, top with rounds of goats’ cheese and return to the oven for another 10 mins until the goats’ cheese is melted. Drizzle over the pesto and serve two mushrooms per person with leaves.
If you can't find large field mushrooms in your local supermarket, Portobello mushrooms would work just as well.