Turn a mushroom and cheese sandwich into something special with some help from the grill.
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Heat a barbecue grill on medium-high. In a food processor, pulse goat’s cheese and yoghurt until smooth. Season.
Place a veggie grill basket on the grill. In a medium bowl, toss sliced mushrooms with 1 tbs oil. Add to grill basket and cook, stirring frequently, for 8-10 mins or until browned and tender (alternatively, cook in a frying pan over medium-high heat). Return to the bowl and stir in garlic. Season. Cool slightly. Stir in grated Gruyère or Swiss cheese.
Brush portobello mushrooms with 2 tbs oil and season. Cook on the grill, stem-side down, for 5 mins. Turn and cook for 3 mins or until tender. Transfer to a plate, stem-side up. Top with the mushroom mixture. Return to the grill and cook, covered, for 3 mins or until the cheese melts.
COOK. STORE. SAVE.
Clever storage: Keep the leftover oil in the goat’s cheese jar in the fridge for up to 2 weeks. Use it as a dressing for leafy salads.