3 red onions, thinly sliced
smoked goats cheese,
Freshly ground black pepper
6 Portobello mushrooms
Wild garlic or basil pesto
Preheat oven to 200C /180C fan assisted.
Cook the onions in olive oil until soft, add sugar and balsamic vinegar and continue cooking until the onions caramelize.
Spread a teaspoon of pesto inside each mushroom, partly fill with the caramelized onions and top with a piece of smoked goats cheese.
Drizzle with olive oil, sprinkle with balsamic vinegar and finish with a grind of black pepper.
Bake for 25 minutes.
To plate place mushroom on some pesto and serve with, serve with lightly toasted sourdough bread and a watercress and grape salad.