Prep 30 mins
Cook 15 mins
I haven't tried this one yet but, judging by the ingredients, there's no way I won't love it! This was sent to me by my friend in Wales, by way of the BBC and originally attributed to Celia Brooks Brown from Saturday Kitchen.
- 8 large portabella mushrooms, of roughly equal size
- 4 tablespoons vermouth or 4 tablespoons white wine
- 2 garlic cloves, chopped
- 2 teaspoons fresh thyme leaves
- fresh ground pepper
- 4 ounces gruyere cheese, grated (or any other yummy melting cheese)
- extra virgin olive oil
- fresh crusty bread, to serve
- Preheat the barbecue.
- Cut out the stems from the mushrooms then score them lightly with a knife, over the gilled sides (don't cut through to the other side!).
- Pair up the mushrooms, according to size, and lay one of each pair, gilled side up, on a work surface, then season to taste with salt and black pepper.
- Add one T. vermouth or white wine, follow by a little garlic and thyme and finishing up with grated cheese to each of the four mushrooms.
- Place another mushroom on top of each of the four mushrooms on the work surface and drive a cocktail stick or skewer through from the top, to secure together.
- Brush all over with olive oil then cook over hot coals, turning frequently and carefully, until very soft, juicy and melting inside.
- Serve with crusty bread.
Ooohhhh, is this yummy! I used mozzarella cheese and basil because that's what I had on hand and it was really good. The gruyere and thyme must be doubly yummy!