Grilled mushrooms with balsamic vinegar and gorgonzola

6 servings

30 minutes

Grilled mushrooms with balsamic vinegar and gorgonzola are a true embodiment of European gastronomy, where the simplicity of ingredients meets depth of flavor. The smoky grill aroma harmonizes with the caramel tang of balsamic vinegar and the creamy sharpness of gorgonzola. This recipe reflects Mediterranean culinary traditions, where fresh produce gains richness through a balanced mix of acidity, oil, and herbs. The minty aroma adds a refreshing touch, while radicchio gives a slight bitterness that highlights the sweetness of the marinade. Served on crispy rye baguette, the mushrooms make an ideal appetizer or light dinner. Marinated and infused with smoke, the mushrooms become juicy and rich, creating a harmonious ensemble of flavors that pleasantly surprises and leaves a lasting aftertaste.

Energy value per serving

• Calories: 147.2
• Proteins: 7.4g
• Fats: 6.4g
• Carbohydrates: 14g

Ingredients

• Champignons: 10 pc
• Balsamic vinegar: 4 tbsp
• Olive oil: to taste
• Mint: 2 tbsp
• Finely chopped garlic: 2 clove
• Rye baguette: 6 pc
• Gorgonzola cheese: 100 g
• Radicchio salad: 1 bunch

Cooking steps

1. Preheat the grill. Make crosswise cuts on the caps of the mushrooms.

2. In a small non-metal container, mix vinegar, 5 tablespoons of oil, mint, garlic, and salt.

   Required ingredients:

   • Balsamic vinegar: 4 tablespoons
   • Olive oil:  to taste
   • Mint: 2 tablespoons
   • Finely chopped garlic: 2 cloves

3. Add mushrooms and mix with the marinade. Leave for 5-10 minutes.

   Required ingredients:

   • Champignons: 10 pieces

4. Toast the slices of bread. Sauté the mushrooms for 2-3 minutes on each side, then sprinkle each with cheese.

   Required ingredients:

   • Rye baguette: 6 pieces
   • Champignons: 10 pieces
   • Gorgonzola cheese: 100 g

5. Sprinkle the bread with radicchio, place the mushrooms on top, and drizzle with the remaining marinade.

   Required ingredients:

   • Radicchio salad: 1 bunch