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Grilled mushroom, beetroot and cheese sandwiches

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Grilled mushroom, beetroot and cheese sandwiches

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

8 extra-large open brown mushrooms
Olive oil for brushing
4 thick slices goat’s milk Camembert
4 thick slices skinned, roasted beetroot
Balsamic vinegar
4-6 tablespoons caramelised red onions or red onion marmalade

For serving:

Wild rocket
Extra-virgin olive oil

Method

Remove the stems from the mushrooms, season and brush with oil. Lightly season the sliced roasted beetroot and sprinkle sparingly with balsamic vinegar.
Sandwich the mushrooms together with cheese, beetroot and caramelised onion. Tie up with string. Place on a preheated grill pan and slide under a hot grill.
Grill for 4 to 5 minutes on each side until the mushrooms are just cooked and the cheese starts to melt. Remove string and serve on rocket, drizzled with olive oil.