Pesto stuffed mushrooms

February 15, 2011

These are great grilled on the bbq or can be baked in the oven. Additions to the stuffing are endless but this is a simple and quick version.

Serves 4-6  as part of an antipasto selection or 4 as an entree


8 flat mushrooms, stalks removed
2 cups fresh breadcrumbs
3/4 cup basil pesto
200g Persian fetta

Place the mushrooms inside up on a tray.

Mix the breadcrumbs and pesto together well and spoon into the mushrooms so that each has a reasonable mound.

Bake or grill until the breadcrumbs are crunchy and brown (approx 20 minutes in moderate oven)

Spoon Persian fetta over each and serve.


A quick tasty pasta. I prefer the goats cheese marinated in oil and herbs such as Meredith Dairy. You could also use Persian fetta. Add bacon for those who need some meat!

Serves 2


olive oil
1 small Spanish onion, chopped finely
6 artichoke hearts in oil, chopped roughly (but not so as mashed up!)
1 cup frozen peas
150g marinated goats cheese
250g fresh tagliatelle


Boil water for the pasta in a large pan.

In a fry pan, saute the red onion until transparent.

When the pasta is almost cooked, add the artichoke hearts and peas to the fry pan. Cook gently for a minute or two. Turn off the heat.

Drain the cooked pasta and add to the vegetables mixing together well.

Stir through the goats cheese, drizzle with a little of the marinating oil and serve.

A light but rich dessert that sings of summer! This is a reduced version of a Nigella recipe. If you are going to melt the white chocolate using the microwave I suggest doing small 20 second bursts and stirring in between to make sure you don’t burn the chocolate.

Serves 4


150g white chocolate
3 eggs, separated
5 passionfruit
150-250g raspberries


Break the chocolate into pieces and melt in the microwave for about 1 minute, or in a bowl over a pan of simmering water. Don’t expect white chocolate ever to melt quite into the molten smoothness of dark: once it’s lost its shape, it’s melted enough; any more and it will start to seize.

Set the bowl aside, and let the chocolate cool a little.

Beat the egg whites until stiff but not dry.

Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn’t seize.

Cut the passionfruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.

Line the bottom of 4 small glasses with a layer of raspberries and pour over the mousse. Leave for a couple of hours to set in the fridge.