It’s late at night and you’ve had a few. What could be more comforting than sinking your gnashers into a soft brioche roll with a portabello mushroom topped with melting gruyere, cheddar and a fiery hot tomato and coriander salsa?
2 brioche rolls (or plain soft if you find brioche too sweet)
2 portabello mushrooms
2 tbs of grated gruyere
2 tbs mature cheddar
For the salsa
1 tomato, deseeded and diced
1 tbs finely sliced coriander leaves
1 tbs chives, finely chopped
1/w red chili, finely sliced
1/2 tsp white sugar
2 tbs malt vinegar
pinch of sea salt
small handful of rocket leaves
Pre-heat the oven to 200oC
Brush the mushrooms with olive oil. Place loosely in foil and bake for fifteen minutes.
Cut the rolls in half. Spread with a little butter if desired, top one half with the rocket leaves.
Mix all the salsa ingredients together. Spoon onto the rocket.
When the mushrooms are ready, pop on the grill, top them with two cheeses and grill for about two minutes, till bubbling. Finish with a good grinding of black pepper. Devour in a most unladylike fashion.