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Balsamic mushroom steaks with goat's cheese toast & pesto oil


  • Whisk the balsamic with ¼ cup oil, the garlic, juice of ½ lemon and seasonings until well combined. 
  • Then cook the mushrooms on a lightly oiled grill (or BBQ) until they collapse, basting with the balsamic mixture as you do so.
  • In another bowl, whisk the pesto with about ¼ cup oil and 2 tbsp grated parmesan. Set aside.
  • Toast or grill the bread. Then smear with the goat's cheese and top with mushrooms and a good sprinkling of the pesto oil.


  • ¼ cup balsamic vinegar
  • olive oil
  • 1 large garlic clove, crushed
  • 1 lemon
  • sea salt & freshly ground pepper
  • 12 large field mushrooms, peeled & stalks removed
  • olive oil spray
  • 2 tspn pesto
  • 2 tbsp freshly grated parmesan
  • 4 thick slices country-style bread
  • soft goat's cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm