Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a summer/fall smash when you want something warm but don't want to heat up the house. Okay for lacto-vegetarians. Vegans can sub the dressing with a vinaigrette and sprinkle with tofu.

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Recipe Summary

cook:
5 mins
additional:
5 mins
total:
20 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

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  • Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl; add mushrooms, walnuts, and cashews and toss to coat.

  • Place oiled radicchio cut-side down onto the preheated grill and cook to desired doneness, 3 to 5 minutes.

  • Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.

  • Let grilled radicchio halves cool slightly; cut in half again to make quarters and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.

Cook's Note:

Use whole or halved walnuts.

Nutrition Facts

214 calories; protein 4.4g; carbohydrates 7.5g; fat 19.8g; cholesterol 1.3mg; sodium 151.1mg. Full Nutrition
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