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Grilled balsamic mushrooms with gorgonzola

For extra smokey flavour, grill the bread on the barbecue along with the mushrooms.

Dish Details:


INGREDIENTS:

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

wineBrilliant wine match
Cono Sur's Single Varietals range is great value (£4.99 - £5.99, Majestic, Sainsbury's) for summer drinking. The merlot has a plum fruit character to partner the earthy mushrooms.


PREPARATION:
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


PREP/COOK
INFORMATION:

Cook time: 25 minutes
Serves: 6

Source: Jennifer Joyce (Olive magazine)

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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