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Roasted Portobello Mushrooms with Blue Cheese


"Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun."
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40 m servings 79 cals
Original recipe yields 2 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 94
  1. 129 Ratings

Most helpful positive review

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. ...

Most helpful critical review

I expected a lot more from this recipe based on the rave reviews it has received. I was quite disappointed. I like blue cheese and I love portobello mushrooms, but this was not the recipe for me...

Most helpful
Most positive
Least positive

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. ...

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 ...

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...

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

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. (Wel...

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) ...

Excellent recipe. Easy and delicious. I added some olive oil because I put them on the grill instead of the oven and they came out perfect--the portobello's were tender, meaty and cheesy. yum!

I made these as an appetizer for my husband and 6 of his friends. They absolutely loved them! Three even asked me for the recipe. I followed the recipe exactly and were a HUGE hit! Thank you,...

This recipe was very good! I used olive oil instead of soy sauce and sprinkled a little garlic salt on top. They were fantastic!