For the mushrooms
For the sundried tomato pesto
For the whipped goat’s cheese
Preheat the oven to 200°C, gas mark 6.
Toss the mushrooms with olive oil, salt and pepper. Spread on a baking sheet. Dot the butter sporadically on the mushrooms.
Bake the mushrooms for approximately 20 minutes, turning occasionally, until the mushrooms have softened and lightly browned on the bottom. Let them cool completely.
To make the pesto, add the sundried tomatoes, pine nuts and walnuts to a blender and blitz. Slowly drizzle in the olive oil and blend until the consistency reaches that of a smooth paste.
To make the whipped goat’s cheese, use an electric mixer to whip the goat’s cheese and cream cheese with a pinch of salt for approximately 1 minute, until fluffy.
To assemble the dish, lightly spoon enough of the sundried-tomato pesto to fill the centre of each mushroom.
Pipe or spoon the whipped goat’s cheese on top.
Garnish with the spring onions. Serve immediately.