Melting Mushrooms

"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."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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