Grilled field mushrooms with Red Leicester
Method
1. Preheat oven to 220 degrees C.
2. Cut stalks out of mushrooms and lay on a baking tray, and sprinkle over lemon zest and juice, thyme, olive oil, salt and pepper.
3. Place in top of over for 10 - 15 minutes until mushrooms have halved in size.
4. Place Red Leicester over the top of the mushrooms and bake in oven until melted.
5. In the meantime, toast the soda farls and divide between 4 plates.
6. When mushrooms are cooked, placed on soda farls.
7. Drizzle any liquid that has collected in the tray onto the mushrooms, finish with rocket, extra virgin olive oil and salt and pepper.
Ingredients
Serves: 4
2 x soda farls cut in half
1kg field mushrooms
250g Red Leicester Buy Cheese
A sprig Thyme
1 lemon, zested and juiced
Extra virgin olive oil for drizzling
A small bag of rocket
Salt and pepper
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Comments
Brandywine on Wed June 01, 2011, 19:56:48
That's way more clever than I was exepcnitg. Thanks!
Mary Fisher on Thu April 29, 2010, 14:02:18
It's a revelation to learn that this is a recognised dish. We've been enjoying it (but grilled and without the bread) for years. It's even better with soft goats' cheese and a smear of garlic.
Haven't had it for weeks, that's solved tomorrow's menu, if he can get big enough mushrooms!
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