Baked mushrooms with goat's cheese and pesto

Baked mushrooms with goat's cheese and pesto

A quick lunch or light supper, making the best of some wonderful local ingredients, so just the thing to make for lunch after a trip to my favourite farmer's market at Penshurst. Serve with a winter salad of leaves and crusty bread to wipe up any juices.

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  • 2 large flat mushrooms
  • 1 tsp pesto
  • 75g (3oz) goat's cheese
  • 1 tsp sunflower seeds
  • 1 tbsp extra virgin olive oil
  • 2 fresh thyme leaves
  • salt and freshly ground black pepper
  1. Preheat the oven to 200°C Gas Mark 6.
  2. Remove stalks from mushrooms.
  3. Spread pesto over inside of mushrooms and place on a small baking sheet.
  4. Slice goat's cheese and arrange over mushrooms and scatter over sunflower seeds.
  5. Drizzle with olive oil and scatter with thyme leaves. Season and bake for 12-15 minutes until cheese is melted and golden.

Local food tip: Ouse Valley Foods pestos come in several flavours and although I usually have a pot of classic basil pesto in my fridge, so use it for this dish, I also love the Spinach and Sorrel, and Parsley, Watercress and Rocket. Tel 01273 891893

For this recipe, I've used Nut Knowle Farm's Wealdway Red & Green Crushed Peppers cheese which works really well with the mushroom and pesto. It's made with vegetarian rennet. You can use any rinded goat's cheese here successfully or a Camembert style cow's milk cheese.

Mary Gwynn is a highly respected editorial consultant and food writer, who works with companies such as Waitrose and the BBC. Formerly Editor in Chief of The M&S Magazine she has also worked for Good Housekeeping, Woman and Home and BBC Good Food and Vegetarian Good Food magazines as a food writer and editor, and has written several cookery books. Now based in Kent, she is currently working with Stack House Cookery School near Sevenoaks as a teacher, and running bespoke cookery courses for students from her own kitchen.

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