Grilled Mushrooms with Smoked Bacon and Brie
4 large flat mushrooms
4–6 rashers of smoked streaky bacon
Brie, thinly sliced
4 thick slices of Vanora’s bread
1tbsp chopped parsley
Rapeseed oil for drizzling
Locally grown grilled mushrooms with smoked bacon paired with creamy brie cheese is a perfect salty and smooth food marriage! We’d choose Barncliffe Brie, a handmade Yorkshire cheese made with wonderfully rich, local milk, this cheese is on of our favourite artisan products on our farm shop deli. This is great with toasted day old sourdough from Vanora’s, made just a short distance away in Markington, making it a hearty lunch choice. Just add in a seasonal salad and you’re all set!
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Season the mushrooms with a little salt and pepper, then arrange the bacon over the mushrooms so the juices run into the mushrooms as they cook. Place the mushrooms under a medium hot grill.
When the bacon is almost cooked, place the thinly sliced brie on top and put back under the grill until the brie has melted and is golden. Toast the bread and serve the mushrooms on top, drizzled with a little rapeseed oil.