Grilled Portobello Mushrooms with Smoked Bacon and Organic Cotswold Brie
Season the mushrooms with a little salt and pepper, and then arrange
the bacon over the mushrooms so that the bacon juices will run into the
mushrooms as they cook. Place the mushrooms under a medium hot grill,
and when the bacon is almost cooked, thinly slice the Brie and arrange
on top. Put back under the grill until the cheese is melted and golden.
Toast the bread and serve the mushrooms on top. Sprinkle with chopped
parsley and drizzle with a little extra virgin olive oil.
Tip: If you are feeling really decadent, smear a little pesto onto the mushrooms, and add a few pine nuts or sun dried tomatoes when you place the cheese on top.
Recipe courtesy of www.simonweaver.net
4 Portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
Simon Weaver Organic Cotswold Brie Buy Cheese
4 thick slices from a rustic loaf
1 tbls chopped parsley
Extra virgin olive oil for drizzling
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The Big Cheese
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