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Pull out the middle stalk from each mushroom and keep for another time (fry in butter and have them with scrambled eggs). Put the mushrooms, hole-side-up, on a large baking tray and dollop a spoonful of pesto into each hole. Cut the goat’s cheese logs into four rounds each (to give eight rounds in total) and plonk one round onto each mushroom. Drizzle with olive oil and season with salt and black pepper. Place under the hot grill for 8 minutes.
Meanwhile, halve the cherry tomatoes and mix these with the salad leaves in a mixing bowl. Drizzle with a little olive oil and season with salt, pepper and balsamic vinegar to taste. Divide the salad between four plates.
Get a frying pan over a medium heat. Add the pine nuts and toast until golden brown, shaking occasionally, then turn off the heat.
Use a fish slice or spatula to put two grilled mushrooms on top of each salad and scatter over the toasted pine nuts to serve.
Speed hack: Get your mushrooms stuffed and under the grill as fast as you can. Fill the mushrooms with pesto and goat’s cheese straight on the baking tray so they are ready to go under the grill.