Grilled balsamic mushrooms with gorgonzola
A great starter for a barbecue. Go veggie with these grilled mushrooms
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
- 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.
- 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.
Recipe extra
For extra smoky flavour, grill the bread on the barbecue along with the mushrooms.
235 kcalories, protein 8.1g, carbohydrate 19.2g, fat 14.5 g, saturated fat 4.2g, fibre 1.8g, salt 1.08 g
Recipe from olive magazine, August 2007.
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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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11 September 2010
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