Boursin is a beautifully creamy soft French cheese that works well with the earthy taste and texture of mushrooms in this bagel stack.

Serves 4

1/4 cup olive oil

1 garlic clove, crushed

2 tbsp parsley, chopped

1 tsp thyme leaves

1 lemon, rind finely grated

4 large flat mushrooms, stalks trimmed

4 bagels, split in half and toasted

40g herb and garlic Boursin cheese, crumbled (see note, below)

1 Preheat grill on high heat. Combine oil, garlic, parsley, thyme, lemon rind and salt and pepper in a small bowl.

2 Place mushrooms, stem-side down, on grill tray. Brush mushrooms with herbed oil. Grill for 3 minutes.

3 Turn mushrooms stem-side up and brush with remaining herbed oil. Grill for further 3 to 4 minutes or until lightly browned.

4 Pile mushrooms onto toasted bagels and scatter with crumbled Boursin.

Chef’s trick: You’ll find Boursin in the cheese section of supermarkets and delis. Substitute soft feta cheese or even cream cheese, if necessary.