These delicious, meaty-tasting mushrooms are given extra flavour by the rich creamy cheese and thyme. A crispy bacon and spinach salad sets them off perfectly.
- 4 Portobello mushrooms4 camembert wedges
- 4 thyme leaves
- Spinach leaves
- 4 rashers of crispy bacon or pancetta (spicy Italian bacon)
- A few black olives
- Balsamic dressing
- Grill the mushrooms.
- Top with cheese wedges and thyme and grill briefly.
- Serve on spinach leaves with crispy bacon or pancetta, black olives and the balsamic dressing.