Mushrooms stuffed with goat’s cheese, caramelised onion, Parma ham and

Try this versatile dish for breakfast, brunch or as an alternative burger

This simple, quick recipe would make a fantastic breakfast, brunch or if you leave out the Parma ham and substitute the sourdough bread for a ciabatta roll a fantastic tasty vegetarian alternative to a burger. The short video features Richard Holden, one of the UK’s premier BBQ chefs, and Ian Hodgett, from The Barbecue Shop here in store. They will take you through the recipe step by step, so why not fire up the BBQ and cook this for breakfast then put on that low and slow brisket or ribs for later on in the day.

Ingredients:

4 large field mushrooms
goat’s cheese log; cut into 4 thick slices
caramelised onion jam
1 garlic clove; finely chopped
4 slices Parma ham (omit this for a vegetarian version)
4 thick slices sourdough bread
spring onion tops; about 1 teasp. finely chopped, for garnish
butter
sea salt
fresh ground black pepper

Set up the BBQ for a medium indirect heat. We have used the new Weber Pulse 2000 electric BBQ which is an ideal choice if you live in premises which prohibit the use of live fire. Check out our videos on Youtube where we compare the same burgers and chicken cooked on gas, electric and charcoal.

Remove the stalks from the mushrooms and season the inside; there is no need to peel them.

Add a little chopped garlic, a thick slice of goat’s cheese, a spoonful of onion jam and finally a crumpled piece of the Parma ham; just omit this for a vegetarian version. If you don’t like goat’s cheese try substituting a mixture of strong cheddar, blue cheese and mozzarella.

Butter one side of the sourdough bread and grill lightly on both sides, about 3 – 4 minutes per side. In the time it takes for the bread to toast the mushrooms should be cooked and the cheese bubbling. Place the stuffed mushroom onto the toast and sprinkle with a little chopped chives, spring onion tops or micro herbs.