Melting mushrooms Recipe
- 8 large open-cap or Portobello mushrooms, of roughly equal size
- 4 tbsp vermouth or white wine
- 2 garlic cloves, chopped
- 2 tsp fresh thyme leaves
- salt
- freshly ground black pepper
- 100-125g/3½-4½oz Gruyere cheese, or other melting cheese, grated
- extra virgin olive oil
- fresh crusty bread, to serve
- Preheat the barbecue.
- Cut the stem out of the mushrooms, then score with a knife over the grills, not cutting through to the other side.
- Choose pairs of equal size. Lay one of each pair grill-side up on a work surface, then season to taste with salt and black pepper.
- Add one tablespoon vermouth or white wine, followed by a little garlic and thyme, and finishing with grated cheese.
- Place another mushroom on top and drive a cocktail stick or skewer through from the top to secure together.
- Brush all over with olive oil.
- Cook over hot coals, turning frequently and carefully, until very soft, juicy, and melting inside.
- Serve with crusty bread.
