Grilled Beef or Portabello Mushrooms with Gorgonzola Crumble

Ingredients

5 oz. Gorgonzola Cheese (or substitute any creamy blue cheese such as Saga or Maytag)

1/2 cup Toasted Hazelnuts

1 cup Bread Crumbs

Servings: 6 - 8

Directions

Gorgonzola Crumble

To toast the hazelnuts, simply place them in an ovenproof pan in a preheated 400-degree oven. When browned, remove from oven and cool slightly. Place the hazelnuts in a clean cloth and rub them against each other to remove the skins. Remove as much of the skin as you can, then place the nuts into a food processor with the bread crumbs and grind. In a bowl, work the Gorgonzola cheese into the hazelnut mixture with a fork. The cheese should be worked in the mixture until it resembles granola.

To use the crumble on grilled steaks or grilled mushrooms: Turn on the rotisserie. The rotisserie will provide heat from the top, to melt the cheese and brown the crumble

Grilled Portabello Mushrooms

Spray 6 to 8 portobello mushrooms with a little oil and precook on the grill (approx 10 minutes on a medium heat grill) Make sure the mushroom gills face up while grilling so the juice of the mushrooms remains inside. Once the mushrooms are cooled, place the Gorgonzola mixture in them and brown (an additional 5 minutes)

Beef Steaks

To grill the steaks, first oil and season. Place the steaks on a hot grill. Cook them quickly on one side (they should have grill marks), then flip the steaks and put the Gorgonzola mixture on the top of each steak. It will take about the same time for the topping to brown, as it will to finish the steak.