Categories: Gluten-Free, Vegetables, Vegetarian

Ingredients

• 2 large or 4 small portobello mushrooms
• 1 1/2 tbsp balsamic vinegar
• olive oil
• 1/2 tbsp chopped mint
• 1/2 garlic cloves , chopped
• a large handful radicchio , shredded
• 2 slices French stick
• 50g gorgonzola , crumbled

Directions

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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