Little mouthfuls of joy that can be prepared in advance, ready to flash under the grill at the last moment. 

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Serves: 6

INGREDIENTS

18 medium-sized button
mushrooms
100g blue cheese
100g prosciutto
sprigs of fresh thyme
1-2 tablespoons extra-virgin
olive oil

METHOD

Heat the grill to 200°C.

Wipe the mushrooms with a damp cloth to remove any dirt. Remove the stems (these can be finely chopped and added to the risotto recipe or saved to use in another vegetable dish).

Cut the blue cheese into 18 evenly sized pieces.

Put a piece of cheese in each mushroom cavity. Cut the prosciutto into 1cm-long strips. Wind a strip — or two, depending on size — around each mushroom as if the prosciutto were a ribbon. Tuck a tiny thyme sprig into each.

Set the wrapped mushrooms on a shallow baking tray. Drizzle with olive oil. Grill for 10-15 minutes, until the prosciutto is crisp, and the mushrooms have browned. Transfer to a platter and scatter over any remaining thyme sprigs. Serve immediately.

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