Grilled Portobello Mushrooms with Smoked Bacon and Organic Cotswold Brie
Method
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.
Serves 2
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
Ingredients
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
Sign-up to
The Big Cheese
Get free Pong newsletters including new features, latest products, recipes, competitions and more!
Comments
buy cheap oem software on Sat February 11, 2012, 20:04:54
d0o6mf Scribbler, give me a student's record-book!))))
Stormy on Mon December 19, 2011, 09:42:29
AFAICT you've coveerd all the bases with this answer!
Grant Glascock on Fri November 11, 2011, 22:04:56
How expensive would it be to ship a couple of pounds of Red Leicester and a couple of pounds of Stilton to Boise, Idaho 83687? Also, do you have a good recipe for steak and stilton pie? Thanks, Grant.
Write a comment
Required fields are marked with *.