Wild or cultivated, most big mushrooms need something extra. This recipe harnesses their natural qualities by adding grilled cheese and spicy oil . . .
Trim the mushroom stalks and put under the grill, cap up for five minutes until just starting to soften. Then remove, turn upside down and tip in finely chopped halloumi. Drizzle with oil, give it a crunch of black pepper and sea salt and grill again until the cheese just starts to brown. Remove from grill, garnish with chopped parsley and serve immediately.
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