3386. GRILLED PORTOBELLO MUSHROOMS with SMOKED BACON and COTSWOLD BRIE

serves two


4 portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
cotswold brie
4 thick slices from a rustic loaf
1 tablespoon chopped parsley
extra virgin olive oil for drizzling

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.


bacon recipe source: Simon Weaver Cotswold Organic Dairy, Kirkham Farm, Upper Slaughter, Gloucestershire GL54 2JS, UK; Pong, August 15, 2014