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Recipe by olive magazine

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1. Heat the barbecue. Score a criss-cross pattern lightly into the top of the mushrooms. In a shallow non-metal container, mix together the vinegar, 5 tbsp oil, mint and garlic and season. Add the mushrooms and toss with the marinade. Leave for 5-10 minutes.
2. Toast the slices of bread. Grill the mushrooms for 2-3 minutes on each side then divide the cheese over each one. Sprinkle the radicchio over the bread, top with a mushroom and spoon any extra marinade over the top.

235 kcalories, protein 8.1g, carbohydrate 19.2g, fat 14.5 g, saturated fat 4.2g, fibre 1.8g, salt 1.08 g

http://www.bbcgoodfood.com/recipes/4607/

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Ingredients

• 6 large or 12 small portobello mushrooms
• 4 tbsp balsamic vinegar
• olive oil
• 2 tbsp chopped mint
• 2 garlic cloves , chopped
• a large handful radicchio , shredded
• 6 slices French stick
• 100g gorgonzola , crumbled

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 6 large or 12 small portobello mushrooms
• 4 tbsp balsamic vinegar
• olive oil
• 2 tbsp chopped mint
• 2 garlic cloves , chopped
• a large handful radicchio , shredded
• 6 slices French stick
• 100g gorgonzola , crumbled

235 kcalories, protein 8.1g, carbohydrate 19.2g, fat 14.5 g, saturated fat 4.2g, fibre 1.8g, salt 1.08 g

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