Perfect summer dish made on the grill – delicious, nutritious and a wonderful mix of flavors combining meaty mushrooms, tart goat cheese and sweet corn relish

Preparation time: 45 minutes

What you need:

For the corn-pepper relish

2 ears of fresh corn, husked and silks removed

1 large red bell pepper, cut into small pieces

2 green onions, trimmed and thinly sliced

2 tablespoons fresh parsley; chopped

Salt & pepper to taste

1 tablespoon olive oil

1 tablespoon balsamic vinegar

4 ounces goat cheese

For the mushrooms:

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

3 gloves garlic, minced

2 tablespoons olive oil

4 large portobello mushrooms, stems cut and wiped clean

How to do it:

For the relish

Cut the kernels from the corn cobs and put them into a medium bowl

Add the red pepper, green onions and parsley, mix everything

Add salt, pepper, olive oil and balsamic vinegar

Combine everything and set aside

For the mushrooms:

Mix the olive oil, balsamic vinegar, soy sauce and garlic in a small bowl

Brush the portobellos with the marinade and start grilling with the upper side down for about two minutes.

Turn the portobellos face up and add goat cheese (crumbled) onto the upper openings, grill for another minute or 2, until goat cheese is softened and the portobellos are cooked through.

To serve, put the portobellos on serving plates and spoon the corn relish on top.

Enjoy!