4 Portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
4 thick slices from a rustic loaf
1 tbls chopped parsley
Extra virgin olive oil for drizzling
How to make it
Brie de Meaux AOC has a strong taste of almonds. Paired with gorgeous Portobello mushrooms and smoky bacon, it makes for an excellent sandwich!
Season the mushrooms with a little salt and pepper.
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.
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.
Grilled Portobello Mushrooms with Smoked Bacon and Brie de Meaux Recipe courtesy of www.simonweaver.net
These blue cheese straws are a great opener for a dinner party. Using a dry crumbly blue will ensure the straws don’t become too soft after baking.
The classic post-Christmas turkey sandwich, with an upgrade! The warm toast, Brie de Meaux AOC and cranberry sauce will make you crave turkey all over again.