Grilled balsamic mushrooms with gorgonzola
For extra smokey flavour, grill the bread on the barbecue along with the mushrooms.
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INGREDIENTS:
 portobello 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
 Brilliant 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.
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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
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PREP/COOK
INFORMATION:
Cook time:
25 minutes
Serves: 6
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Source: Jennifer Joyce (Olive magazine)
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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