The Gorgonzola complements the Portobello mushrooms extremely well because of their quite meaty texture.
Ingredients
6 Large or 12 Small Portobello Mushrooms
4 Tablespoons Balsamic Vinegar
2 Tablespoons Fresh Mint Chopped
2 Garlic Cloves Chopped
100grams Gorgonzola Crumbled
5 Tablespoons Olive Oil
Handful Radicchio Shredded
6 Slices French Stick
Instructions
1. Whilst the barbecue is heating up remove the stems from the Portobello mushrooms then scorea criss cross pattern lightly across the tops of the mushrooms. Then place in a shallow baking dish.
2. Now in a small bowl mix together the balsamic vinegar, olive oil, mint and garlic and seasonwith some salt and pepper. Once all these ingredients are mixed well together pour over the mushrooms remembering to turn the mushrooms over so that they are completely coated in the sauce then cover and leave to one side for 5 to 10 minutes.
3. Next take the mushrooms out of the marinade and place on the barbecue and cook on each sidefor 2 to 3 minutes. During the last few minutes of cooking place the slices of bread on the barbecue and toast, turn them over after about 30 seconds. When you turn the mushrooms over take the cheese and divide it equally between the mushrooms and leave on barbecue whilst you prepare the bread. By grilling the bread of the barbecue it helps to give the food a smokier flavor.
4. Take the bread and sprinkle over each piece some of the radicchio. Then top with one bigmushroom or two small ones and spoon over the top any marinade left over. Serve immediately to your guests.
