Power by dinner4good.com

Time to cook: 30 minutes

STARTER: Stuffed Mushrooms

A delicious and amazingly simple starter.


Serves 1 person per large mushroom

  • 1 large open mushroom per person
  • Chèvre goats cheese log 

For the pesto:

  • Fresh basil
  • Pine nuts
  • Olive oil
  • Pecorino cheese
  • Garlic


  1. Remove the stalk of the mushrooms and throw away. Put the mushrooms in the oven at 180 ̊C with some olive oil in the pan and some on top of each mushroom.
  2. Whilst they are cooking make the pesto - In a food processor chop the basil leaves; add pine nuts and blend again; then add olive oil and 1 or 2 cloves of garlic depending on amount you're making and finally add pecorino cheese
  3. When the mushrooms have softened nicely in the oven, take them out and put a large dollop of pesto onto each of them. Then top with a thick slice of the goats cheese log. Put back in the oven until the cheese has melted and has just started to brown.
  4. Serve on a layer of green leaves so that it looks fresh and yummy.

I haven't included weights or amounts as pesto is more fun if you experiment with how you like it, but I would add ingredients in this order, and always start with too few nuts so you can add more if needed.

For a meatier version, cook bacon in the oven with the mushrooms from the beginning, then chop up and add between the pesto and cheese before returning the mushrooms to the oven.


Recipe kindly donated by: Gemma Wright

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