Starters & Light meals

Grilled mushroom, beetroot and cheese sandwiches

15 minutes
20 minutes
Wine/Spirit Pairing
Groote Post Pinot Noir 2004

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  • 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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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