Grilled Mushrooms with Smoked Bacon and Brie

Main courseServes 1

The autumnal turn in the weather makes comfort food a must, so why not give this indulgent grilled toasty a try from the team at Harrogate based farm shop Fodder. Using locally grown grilled mushrooms with smoked bacon paired with creamy brie cheese, this dish is the perfect salty and smooth food marriage and is perfect for a weekend brunch. For more information and recipe inspiration visit


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


  1. 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.
  2. Place the mushrooms under a medium hot grill.
  3. 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.
  4. Toast the bread and serve the mushrooms on top, drizzled with a little rapeseed oil.