Ingredients
- 3 flat cap mushrooms (250g)
- 2 cloves of garlic, peeled and thinly sliced
- Fresh thyme
- Salt and black pepper
- Drizzle of olive oil
- 4 brioche buns
- 4 slices of mortadella
- 100g Cambozola or Gorgonzola
1. Set the oven to 180 degrees.
2. Check the mushrooms for dirt, brush or rinse off and pat dry.
3. Slice each mushroom across in three. Some pieces might break off but that doesn’t matter.
4. Scatter the garlic and thyme on top, season and drizzle with olive oil. Bake for 10-12 minutes.
5. Toast the brioche buns, then put a layer of mushroom in the base of each, along with any residual juice, followed by the mortadella and the Cambozola. Eat when it is still warm.
