• 12 large, flat open mushrooms
  • 2 tblsp olive oil
  • 0.5 onion (finely chopped)
  • 3 cloves garlic (crushed)
  • 10 sunblush tomatoes (chopped)
  • 8 tblsp breadcrumbs
  • 2 tsp basil pesto
  • 4 tblsp fresh parsley (finely chopped)
  • 120 g st tola goat's cheese (crumbled)


  • Remove the stalks from the mushrooms and scoop out the gills with a teaspoon and finely chop.
  • Gently stir fry the mushroom stalks and gills in the olive oil along with the onion and garlic.
  • Add the tomatoes, parsley, pesto, cheese and breadcrumbs and stir until the breadcrumbs have soaked up all the liquid.
  • Fill the mushroom caps with the stuffing and place on a baking tray. Bake for 10 minutes at 200°C.