Grilled Portobello Mushrooms with Gorgonzola

Done this way, Portobello mushrooms taste like mini steaks! Mushrooms are among the most medicinal of all foods. Portobello mushrooms have more potassium than a banana and are actually large crimini mushrooms. For more health benefits of mushrooms, click here. This recipe is adapted from the BBC Olive magazine.

Serves 6
6 large portobello mushrooms
4 tablespoons balsamic vinegar
olive oil
2 tablespoon mint, chopped
2 cloves garlic, chopped
handful of shredded radicchio
6 slices French bread
100g crumbled or chopped Gorgonzola

Heat the BBQ. Score a criss-cross pattern lightly into the top of the mushrooms. In a shallow non-metal container, mix together the vinegar, 5 tablespoons oil, mint, 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.

The Culinary Chase’s Note: I opted to use rocket in lieu of radicchio. You can also use smaller portobello mushrooms if you want more of a bite size appetizer. Enjoy this with a glass of Merlot to help partner the earthy tones of the mushrooms. Cheers!