Ingredients:
8 large portabella mushrooms, of roughly equal size
4 tablespoons vermouth or 4 tablespoons white wine
2 garlic cloves, chopped
2 teaspoons fresh thyme leaves
salt
fresh ground pepper
4 ounces gruyere cheese, grated ( or any other yummy melting cheese)
extra virgin olive oil
fresh crusty bread, to serve
Directions:
Preheat the barbecue.
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!).
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.
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.
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.
Brush all over with olive oil then cook over hot coals, turning frequently and carefully, until very soft, juicy and melting inside.
Serve with crusty bread.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.