Serves 6

In this recipe, a 7-ounce tub of Laura Chenel Spreadable Goat Cheese can be substituted with 7 ounces of Laura Chenel Fresh Goat Cheese pillow or Original Log. The mushrooms on their own are a perfect last-minute appetizer and can be made ahead of time then gently reheated. When served with greens and garnishes, they make a great starter salad. Like many Laura Chenel recipes, this one can be tweaked according to what you have on hand and you may find summer squash or peppers work just as well as mushrooms with a goat cheese and pesto filling.

Recipe by Laura Chenel chef Jacquelyn Buchanan.



  • 1 7-ounce tub Laura Chenel Spreadable Goat Cheese (can be substituted with 7 ounces of Laura Chenel Fresh Goat Cheese pillow or Original Log)
  • 12 large white or cremini mushrooms
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup basil pesto (purchased, or your own favorite recipe)
  • 2 cups mixed salad greens
  • 1 basket of cherry tomatoes, tops off and rinsed
  • 1 bunch radishes, rinsed, topped and tailed
  • 1/2 cup pine nuts, toasted


  1. Preheat oven to 350°F. Wipe the mushrooms clean of debris with a damp paper towel and break off stems.
  2. Place the mushrooms on a baking sheet and toss with olive oil, salt and pepper. Roast, tops down, for 5 minutes. Turn the mushrooms upside down on the baking sheet and drain moisture that has gathered inside the caps of the mushroom.
  3. Preheat the broiler to medium. Mix the Spreadable Goat Cheese with the pesto until combined. Dividing evenly, fill the mushrooms with the mixture. Place the mushrooms under the broiler until the cheese browns, about 2-3 minutes.
  4. Toss the greens with your favorite vinaigrette and distribute over the bottom of the serving plate as a liner.
  5. Place the mushrooms on the greens and garnish with the radishes and cherry tomatoes. Sprinkle with the pine nuts.
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