Mixed Mushrooms and Cheese Sandwiches

Step 1: Heat a barbecue grill on medium-high. In a food processor, pulse goat’s cheese and yoghurt until smooth and season to taste.

Step 2: Place a veggie grill basket on the grill and in a medium bowl, toss sliced mushrooms with 1 tbs oil and 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) and then return to the bowl and stir in garlic and season and then let cool slightly before stiring in grated Gruyère or Swiss cheese.

Step 3: Brush portobello mushrooms with 2 tbs oil and season. and cok on the grill, stem-side down, for 5 mins and turn and cook for 3 mins or until tender.

Step 4: Transfer to a plate, stem-side up and top with the mushroom mixture and return to the grill and cook, covered, for 3 mins or until the cheese melts.

Step 5: Cook bread on the grill for 1 min each side or until lightly charred and then rub extra garlic over one side of each bread slice.

Step 6: Spread half the bread with goat’s cheese mixture and top with the stuffed portobello mushrooms and rocket and then top with remaining bread to serve.