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5 minutes
10 minutes
15 minutes
- 40.00 ml balsamic vinegar
- 12 small flat mushrooms, stalks trimmed
- olive oil spray
- 8 slices Turkish bread, thinly sliced
- 62.50 ml roughly chopped flat-leaf parsley
- Mix freshly minced garlic with the rich, tangy balsamic vinegar until fully incorporated.
- Coat mushroom tops with the luscious balsamic mixture, then give them a gentle mist of oil before placing them on the grill tray with the stalks facing up.
- Preheat grill to high. Grill mushrooms until tender, about 4 to 5 minutes. Transfer to a plate to keep warm. Lightly coat bread with oil and grill until golden on each side, about 2 minutes per side.
- Plate mushrooms and bread attractively, then generously sprinkle with fresh parsley.
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