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
- Season the mushrooms with a little salt and pepper, then arrange the bacon over the mushrooms so the juices run into the them 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.