- 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
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.