Mushroom Caps Stuffed with Goat Cheese and topped with Roasted Garlic Pesto

I found these gorgeous mushroom caps at Publix and decided that a filling of goat cheese would be highly appropriate.  Then topped with some roasted garlic pesto put these beauties over the top on the goodness scale.

To roast garlic, slice off a thin layer of the top of the bulb.  Drizzle a little olive oil and sprinkle lightly with salt.  Wrap tightly in foil and bake in a 300 degree oven for 30 - 35 minutes until it's golden and soft.  Carefully squeeze the cloves from the bulb and lightly mash with a fork.

Make the pesto with the recipe I've posted previously, but substitute the roasted garlic for the whole raw garlic cloves.

Wipe mushrooms clean with a damp paper towel.  Drizzle with olive oil and lightly salt and place in a 300 degree oven for 5 minutes.  Remove from oven and lightly pack softened goat cheese into each mushroom cap.  Return to oven for 5 more minutes.

Remove from oven and top with a dollop of the pesto.