Heat oven to 220C/200C 

Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks.  

Drizzle with olive oil in a baking dish and place the mushrooms top side down. Sprinkle with part of the pesto seasoning with salt and black pepper.

In a bowl, prepare the stuffing for the mushrooms, add the breadcrumbs and the goat’s cheese, chopped herbs, the remaining pesto, chopped garlic and chopped chilli then stir to make the smooth mixture.

Spoon into the hollows of the mushrooms and drizzle with a touch of olive oil.

Bake for approximately 12-15 mins until the cheese has melted. 

Remove from the baking dish and serve on a serving plate with sliced heritage tomatoes and rocket leaves.

Season with salt, black pepper, balsamic vinegar and basil leaves. 

Garnish with hummus. 

This can be antipasti or served with a meat or fish dish.