2 large Portobello mushrooms
8 shallots, peeled and quartered
4 tbsp vegetarian pesto, plus a little extra
1 tsp olive oil
½ tsp sugar
85g round soft goats’ cheese
2 ciabatta rolls
1 Pre heat oven 200c/180c fan/gas 6. Remove the stalks from the mushrooms and chop them very finely. Finely chop one of the shallots and mix it, and the chopped mushroom stalks, into the pesto. Place the whole mushrooms gill side up on an oiled baking tray, fill with the pesto mix and cook for approximately 15 minutes until softened.
2 Whilst they are cooking place the shallots in a pan with the olive oil and sugar, cook over a low heat until softened and lightly caramelised.
3 Top the mushrooms with the goats’ cheese and return to the oven alongside the ciabatta for a few minutes until the cheese is beginning to melt and the bread is warmed through.
4 Serve in the split ciabatta topped with the shallots and an extra drizzle of pesto.
Cook’s Tip: The goats’ cheese can be replaced with gruyere or any other easy to melt cheese. Serve with a rocket and watercress salad tossed in a little lemon juice and olive oil.
Recipe courtesy of UK Shallots
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