Simon Weaver Cotswold Organic Dairy


Grilled Portobello Mushrooms with Smoked Bacon and Organic Cotswold Brie

4 Portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
Simon Weaver Organic Cotswold Herb Brie or Organic Cotswold Brie
4 thick slices from a rustic loaf
1 tbls 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.
Serves 2

Tip: If you are feeling really decadent, smear a little pesto onto the mushrooms, and add a few pine nuts or sun dried tomatoes when you place the cheese on top.

If you have any cooking suggestions or recipes that have worked for you, please do get in touch as we’d love to hear about them.