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Roast Mushrooms with Thyme and Taleggio

Roast Mushrooms with Thyme and Taleggio recipe by Bill Granger, brought to you by MiNDFOOD.

Roast Mushrooms with Thyme and Taleggio

Celebrity chef Bill Granger shares his favourite brunch recipe – a simple combination of field mushrooms, herbs and creamy taleggio cheese.

Serves 4

8 large field (portobello) mushrooms,

about 10cm diameter

1 tbsp thyme, roughly chopped

4 tbsp extra-virgin olive oil

1 lemon, juice

1 large garlic clove, cut into 8 slivers

200g baby english spinach, washed

150g italian taleggio cheese, sliced

4 thick slices toast, to serve

1 tbsp balsamic vinegar, to serve

1 Preheat oven to 200C. Put mushrooms in a roasting tin. Mix thyme, oil and lemon juice together and pour over mushrooms. Put a sliver of garlic on each mushroom and bake for 10 minutes.

2 Meanwhile, put spinach (with water clinging to leaves) in a frying pan over medium heat and turn with a spatula until wilted.

3 Remove mushrooms from oven. Top each mushroom with a little spinach and some sliced cheese. Return to oven for 5–6 minutes until cheese has melted.

4 To serve, put 2 mushrooms on each slice of toast. Drizzle with pan juices and balsamic vinegar.

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