appetite magazine
Pesto and goats’ cheese mushroom burgers with caramelised shallot topping
Serves: 4
  • 4 large portobello mushrooms
  • 16 shallots, peeled and quartered
  • 8 tbsp pesto, plus a little extra
  • 2 tsp olive oil
  • 1 tsp sugar
  • 170g round soft goats’ cheese
  1. Remove stalks from mushrooms and chop very finely.
  2. Finely chop one of the shallots and mix it and the chopped mushroom stalks with the pesto.
  3. Place the whole mushrooms gill side up on the barbecue, fill with the pesto mix and cook for approx 15 mins until softened.
  4. For the topping, put the rest of the shallots in a pan with the olive oil and sugar, cook over a low heat until softened and lightly caramelised.
  5. Top the mushrooms with the goats’ cheese and return to the BBQ for a couple of mins until the cheese is beginning to melt.
  6. Serve in the split ciabatta topped with the shallots and an extra drizzle of pesto.
Recipe by appetite magazine at