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  • Serves: 6


    • 6 Portobello mushrooms

    • 50g Président Unsalted Butter Block

    • 2 large onions, finely chopped

    • 2 garlic cloves, crushed

    • 1 tbsp fresh thyme leaves, chopped

    • 3 Cricket St Thomas Camemberts, halved

    • 6 burger buns

    • 6 tbsp mayonnaise

    • 60g rocket leaves

  • Method

    • 1 Preheat the oven to 200°C. Remove the stalks from the mushrooms and chop finely.

    • 2 Melt the butter in a small pan and add the onions. Cook gently for 5 minutes.

    • 3 Add the mushroom stalks, garlic and thyme and cook for a further 2 minutes.

    • 4 Top the whole mushrooms with the filling, and cook in the preheated oven for 15 minutes.

    • 5 Top each mushroom with a Camembert half and cook for a further 5 minutes.

    • 6 Halve the burger buns and spread with mayonnaise. Place a filled mushroom and top with rocket leaves and the bun lids. Serve immediately.

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