Giant brown mushrooms are perfect for different fillings and this recipe is the perfect vegetarian sandwich.
Serves 2
Preparation Time: 10 minutes
Braai Time: 10 to 15 minutes
Ingredients
- about 4 big handfuls of Baby Spinach
- a couple of knobs of Butter
- 2 Garlic Cloves, crushed
- ½ roll Chevin
- 2 tsp. mixed herbs
- 4 Giant Brown Mushrooms
- 4 thick slices of Brie or Camembert
- a small handful of Pine Nuts or Walnuts
- Salt and Cracked Black Pepper, to taste
- Butchers String, soaked in water
- Wrap in bacon if not vegetarian
Instructions
- Crush the pine nuts roughly in a mortar and pestle, and then stir in the butter, Chevin, garlic and herbs and mix until you have buttery paste.
- Spread this over the underside of the mushrooms.
- Now make your mushroom sandwich.
- On two of the mushrooms, place a few leaves of spinach.
- Place a slab of Brie on top.
- Another layer of spinach.
- Finish off by placing the other mushrooms on top so that you end up with two mushroom sandwiches.
- Secure the mushroom sandwiches by tying them together with the pre-soaked butchers string (although if you don’t turn the mushrooms – you don’t need string).
- Fire up the Ketla, by turning on both the inner and outer burners, close the vents and get it up to 220°C.
- Turn off the inner burner, and place the mushrooms onto the centre of the Ketla grid and cook for 15-20 minutes until the mushrooms are moist and have released all their flavour.
Recipe Courtesy of Justin Bonelo – Ketla