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Roasted Portobello Mushrooms with Blue Cheese

Reviewed: Sep. 23, 2010
My husband loved them, but I thought they were painfully salty..but could see the potential. I brushed the bottoms with a good olive oil (and they did not stick to my pyrex). Way too much soy sauce -- next time I will thin it with chicken broth, perhaps. I ate it with a bland, creamy pasta--cut up the mushrooms and threw them in--and it solved the saltiness problem
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