Grilled mushrooms with goat's cheese
|prep 20 mins cook 15 mins|
baguette or crusty loaf
6 large field mushrooms
150g (5 ½ oz) log of goat's cheese
balsamic vinegar, for drizzling
salt and freshly ground black pepper
For the dressing
1 tbsp thyme leaves
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, chopped
12 black olives, pitted and chopped
The mushrooms and dressing can be prepared the day before, and chilled.
1 - Preheat the oven to 180°C (350°F/Gas 4). To make the dressing, whisk together all the ingredients and set aside.
2 - Cut the bread diagonally into 1cm ( ½ in) slices. Brush both sides with olive oil and place on a baking tray. Bake for 10 minutes, or until crisp but not too browned.
3 - Remove the stems from the mushrooms. Slice the goat's cheese into rounds. Place a slice in each mushroom cap. Preheat the grill on medium, then place the mushrooms on a grill pan. Drizzle with a little olive oil and balsamic vinegar, then season with salt and pepper. Place the mushrooms under the grill for 5 minutes, or until the goat's cheese is bubbling and the mushrooms are tender.
4 - To serve, place each croûte on a serving plate, top with a grilled mushroom, and drizzle with the dressing. Serve while still hot.
Variation: Blue cheese mushrooms: Use a mild blue cheese, such as Roquefort or Gorgonzola, instead of goat's cheese.
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