4 Portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
Simon Weaver Organic Cotswold Brie
4 thick slices from a rustic loaf
1 tbls chopped parsley
Extra virgin olive oil for drizzling
How to make it
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