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Roasted Portobello Mushrooms with Blue Cheese

Roasted Portobello Mushrooms with Blue Cheese

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Dianne

Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven or toaster oven to 425 degrees F (220 degrees C).
  2. Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
  3. Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
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Reviews

Julia
105
12/6/2007

This recipe is a fabulously simple idea. I did it a little differently, brushing the mushroom caps with garlic butter and letting it bake in the oven that way, then doing the blue cheese bit. It was so delicious, and yet so uncomplicated to prepare. Great flavour combination - the melted blue cheese is just enough to give it some kick.

THADANDBRANDI
86
1/21/2008

Yum. I made the recipe as is but then added a few finishing touches. I made a balsamic reduction with balsamic vinegar and a little brown sugar. Once the mushrooms were done, I drizzled them with the reduction and topped them with toasted pine nuts. They came out like the mushrooms at one of my favorite establishments. I will be making these again and again!

Bee!
61
6/24/2007

I loved this recipe! I toasted a couple buns, sauteed roasted red peppers and onions, and we had awesome sandwiches! The only thing I would recommend would be to make sure that your baking sheet is sprayed with cooking spray, so that the mushrooms don't stick. Thanks--I will definitely be making this again!