Portobello Mushroom Appetizer

Portobello Mushroom Appetizer

countrycook818

"A great appetizer for entertaining company. Very easy to make, quick and simple."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 185 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 273 mg
  • 11%

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl stir together the minced garlic and olive oil. Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward Sprinkle 1/4 cup of diced tomatoes on each mushroom cap.
  3. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes. Return the mushrooms to the oven and bake until the cheese is melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Reviews

Read all reviews 7
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I adjusted the recipe by using goat cheese instead of blue cheese. It was outstanding! I also baked the mushrooms upside down for about 4-5 minutes before turning over and adding the olive oil...

Most helpful critical review

Not a huge fan, the flavors were all off. I made this to go with a blue cheese sauce for steaks. I would not make this again.

Most helpful
Most positive
Least positive
Newest

I adjusted the recipe by using goat cheese instead of blue cheese. It was outstanding! I also baked the mushrooms upside down for about 4-5 minutes before turning over and adding the olive oil...

I fixed this for a roomie dinner and it turned out really well. I added balsamic vinegar to the oil/garlic mixture and used mozzarella cheese instead of blue.

Very good, everyone loved them. I did add more garlic and some parmesan cheese.

Fantastic appetizer, huge crowd pleaser, not time consuming at all. To save time, I used Trader Joe's bruschetta in a jar--LOVE that stuff--in place of the diced tomatoes--awesome flavor as it i...

Not a huge fan, the flavors were all off. I made this to go with a blue cheese sauce for steaks. I would not make this again.

Took the advice of another reviewer and baked gills down for 5 minutes. Spooned garlic and oil mixture over bottoms then flipped gills up and basted inside and edges. I also added a teaspoon of...

This recipe is always a crowd pleaser. I change it up and sometimes use goat cheese since not everyone likes blue cheese. Either way is heavenly!

Other stories that may interest you