Reviewed: Jan. 30, 2008

SOOOOOO GOOD!! Made these for dinner last night (used 4 mushrooms that were small-medium sized) and sprinkled with pepper and a bit of granulated garlic before drizzling with low sodium soy. Baked as called for and topped with light feta at the end and put back in for 10 mins or so (didn't have blue cheese and hubby doesn't really like it anyway). Fabulous, easy and DELISH!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jan. 28, 2008

I made this recipe exactly as written and it came out wonderful! My husband can't have mushrooms so he will be missing out the next time I make it. It's definitely worth trying if you like mushrooms and blue cheese. Great flavor together!

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Christine O.

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Reviewed: Jan. 27, 2008

So yummy! I put one cap on a toasted wheat bun and it was a great, low-cal lunch! It's hard not to eat both! Thanks for sharing!

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mjberry

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

The mushrooms were good, but I didn't like the taste of the blue cheese. Next time I'll try feta.

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KAREN160

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 26, 2008

excellent. Best ever.

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melissa2008

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Reviewed: Jan. 25, 2008

I used the baby bellas and they were delicious. My husband went nuts! Can't wait to try this with the large mushroom caps.

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eeyore22

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Reviewed: Jan. 25, 2008

How can something this easy taste so good? I served these like steak, with mashed potatoes and carrots, and a little worcestershire. Definitely will do this again...and again...and again!

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Chef Bob

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Reviewed: Jan. 24, 2008

I must have done something wrong ....this just did not do it for me nor my husband. The flavors should work but the texture was all wrong . Will attempt again though!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 24, 2008

Delicious, and so easy. I had mine on toasted rosemary focaccia with a mixture of 1 tbsp mayo, 1 1/2 tsp dijon and 1/2 tsp tarragon spread on it. It was heavenly. Thanks so much for the great recipe.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 23, 2008

Excellent recipe! So simple but so tasty! I used baby bellas and they turned out great.

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angie

Cooking Level: Professional

Home Town: Aiea, Hawaii, USA

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Reviewed: Jan. 21, 2008

FANTASTIC!! I made this exactly as noted and it was wonderful! I was so tempted to add other things and decided not to so that I'd really know what the recipe would taste like as written. (Well, I didn't measure the soy sauce - I just held my finger over the top of the bottle and shook it over the 2 portobello mushrooms). I will definitely be making these again! Add'l Note - I have since altered the recipe by seasoning the mushrooms as noted and then stuffed with a mixture of chopped mushrooms(I buy 4 mushrooms, chop one up and stuff the other 3), 1/2 of a chopped onion and 2 links of turkey sausage (either Italian or Cajun). I cook them about 20 min in a 400 degree oven. Topped with the bleu cheese at the end. The are absolutely delicious!!

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jkloni

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Reviewed: Jan. 21, 2008

YUM...well Blue Cheese on anything for me is 5 stars!! Low calorie dish too!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jan. 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!

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THADANDBRANDI

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Reviewed: Jan. 14, 2008

Sooo good. I've used different kinds of cheese too, always comes out yummy.

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Susan

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Reviewed: Jan. 13, 2008

Excellent and really easy!

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MSNEA

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Reviewed: Dec. 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.

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 3, 2007

Love this recipe. It can be tweaked in many ways and the cooking time is perfect. I sometimes add a little fresh garlic and Vietnamese hot sauce (with the green cap and rooster on the bottle) to the initial cooking time...yum! I make it at least every other week.

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