Grilled Radicchio & Portabella Mushrooms
Prep Time
Serves
Cooking Mode
2 (12 oz/350 g) Sliced Portabella Mushrooms
2 small heads radicchio, sliced into 6 wedges each
2 extra virgin olive oil, divided
3 Aged Balsamic Vinegar of Modena
1 capers, drained
0 Salt and pepper, to taste
1 flat-leaf parsley, coarsely chopped
2 (12 oz/350 g) Sliced Portabella Mushrooms
2 small heads radicchio, sliced into 6 wedges each
2 extra virgin olive oil, divided
3 Aged Balsamic Vinegar of Modena
1 capers, drained
0 Salt and pepper, to taste
1 flat-leaf parsley, coarsely chopped
Directions
1Heat the grill to medium-high. Brush the mushrooms and radicchio lightly with oil, and place on the grill. Cook the radicchio until slightly charred and beginning to soften, about 3 min. per side. Cook the mushrooms approx. 2 min. longer or until they show grill marks.
2Transfer the vegetables to a bowl. Toss with the remaining olive oil, vinegar, capers, salt and pepper. Top with parsley just before serving.
Tips
1
Ces biscuits au fromage sont délicieux avec les soupes, les ragoûts et le chili. Nous aimons la pointe de piment de Cayenne, mais elle peut être remplacée par deux fois plus de ciboulette.
Disclaimer
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Personal Note
Personal Note
