Grilled balsamic mushrooms with Gorgonzola

  • serves 6
  • Easy

These balsamic mushrooms make a great vegetarian dish for your barbecue. For an extra smoky flavour, grill the bread on the barbecue along with the mushrooms.In the winter, cook the mushrooms under the grill or in a chargrill pan.



  • 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


  • Step 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.

  • Step 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.