This super easy recipe for bite-size appetizers is one of TV presenter, food blogger, writer and content creator Lidija Abu Gazaleh's best party tricks!
Mushrooms stuffed with sundried tomato pesto and topped with whipped goat's cheese
ITP Images
Mushrooms stuffed with sundried tomato pesto and topped with whipped goat's cheese
Lidija Abu Gazaleh
ITP Images
Lidija Abu Gazaleh
March 03, 2020
Level Easy
Preparation Time 20 minutes
Serves 6-8
PHOTO BY Aasiya Jagadeesh
RECIPE BY Lidija Abu Gazaleh


For the mushrooms

500g button mushrooms, stems removed (make sure they are not ‘baby’ mushrooms as they will shrink during the cooking process)
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Sea Salt
spinneysFOOD Fine Black Pepper

For the sundried tomato pesto

1 tbsp unsalted butter
125g spinneysFOOD Sundried Tomatoes
50g pine nuts, toasted
50g walnuts

For the whipped goat’s cheese

50ml spinneysFOOD Mediterranean Extra Virgin Olive Oil
150g cream cheese, softened
150g soft goat’s cheese, softened

To serve

Pinch of spinneysFOOD Salt
Spring onions, finely sliced at an angle


  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Toss the mushrooms with olive oil, salt and pepper. Spread on a baking sheet. Dot the butter sporadically on the mushrooms.

  • 3

    Bake the mushrooms for approximately 20 minutes, turning occasionally, until the mushrooms have softened and lightly browned on the bottom. Let them cool completely.

  • 4

    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.

  • 5

    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.

  • 6

    To assemble the dish, lightly spoon enough of the sundried-tomato pesto to fill the centre of each mushroom.

  • 7

    Pipe or spoon the whipped goat’s cheese on top.

  • 8

    Garnish with the spring onions. Serve immediately.


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