Grilled Mushroom, Artichoke & Cheese Melt

What you’ll need

Serves 1

  • 50g green olives, pitted
  • 2 tsp capers
  • 1 small clove garlic
  • 3 tsp olive oil
  • 3 portobello mushrooms
  • 3 artichoke hearts, halved
  • 3 slices Taleggio or Mozzarella cheese
  • 1 tsp thyme leaves
  • salt and pepper to taste

The easy bit

  1. For the tapenade, put the olives, capers, and garlic in a food processor and process until smooth, then add 2 teaspoons olive oil to bring the mix together.
  2. Brush the mushrooms and artichokes with the remaining olive oil and grill (mushrooms stem-side first).
  3. When you turn them, place the Taleggio / Mozzarella cheese on top of the mushroom to melt.
  4. Dress mushrooms and artichokes with the tapenade, garnish with thyme and season with salt and pepper.
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