Ingredients
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8
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4
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2
-
2
-
-
-
4
-
-
-
-
-
-
-
-
Directions
Melting Mushrooms, I haven’t tried this one yet but, judging by the ingredients, there’s no way I won’t love it! This was sent to me by my friend in Wales, by way of the BBC and originally attributed to Celia Brooks Brown from Saturday Kitchen , Ooohhhh, is this yummy! used mozzarella cheese and basil because that’s what I had on hand and it was really good The gruyere and thyme must be doubly yummy!, I haven’t tried this one yet but, judging by the ingredients, there’s no way I won’t love it! This was sent to me by my friend in Wales, by way of the BBC and originally attributed to Celia Brooks Brown from Saturday Kitchen
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Steps
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1
Done
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Preheat the Barbecue. |
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2
Done
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Cut Out the Stems from the Mushrooms Then Score Them Lightly With a Knife, Over the Gilled Sides (don't Cut Through to the Other Side!). |
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3
Done
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Pair Up the Mushrooms, According to Size, and Lay One of Each Pair, Gilled Side Up, on a Work Surface, Then Season to Taste With Salt and Black Pepper. |
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4
Done
|
Add One T. Vermouth or White Wine, Follow by a Little Garlic and Thyme and Finishing Up With Grated Cheese to Each of the Four Mushrooms. |
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5
Done
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Place Another Mushroom on Top of Each of the Four Mushrooms on the Work Surface and Drive a Cocktail Stick or Skewer Through from the Top, to Secure Together. |
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6
Done
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Brush All Over With Olive Oil Then Cook Over Hot Coals, Turning Frequently and Carefully, Until Very Soft, Juicy and Melting Inside. |
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7
Done
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Serve With Crusty Bread. |
