Stuffed mushrooms with caramelized onions and smoked goats cheese



3 red onions, thinly sliced


Olive oil

Balsamic vinegar

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.

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