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Melting mushrooms

Celia Brooks Brown from Great Food Bites
Garlicky cheese-topped mushrooms oozing rich, dark juices make this a winner for meat-free eating from Celia Brookes Brown

Melting mushrooms

Method

1. Cut the stem out of the mushrooms and score the gills with a knife, taking care not to cut through to the other side.

2. Choose pairs of equal size. Lay one of each pair gill-side up on the worktop. Season with salt and freshly ground black pepper, then pour 1 tablespoon of vermouth or white wine over each.

3. Scatter a little garlic and some thyme over, followed by a quarter of the cheese.

4. Place another mushroom on top. Drive a cocktail stick through from the top to secure together; brush all over with olive oil.

5. Barbecue or grill, turning frequently and carefully for about 4-5 minutes, until very soft, juicy, and melting inside.

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Serves: 4

Prep: 15 min
Cook: 5 min

Ingredients
8 large Portobello mushrooms
4 tbsp dry vermouth or white wine
2 garlic cloves, chopped
2 tsp fresh thyme leaves
125g Gruyere Cheese, grated
4 tbsp extra virgin olive oil
salt and fresh ground black pepper