Roasted Portobello Mushrooms with Blue Cheese Recipe - Allrecipes.com
Roasted Portobello Mushrooms with Blue Cheese Recipe
  • READY IN 40 mins

Roasted Portobello Mushrooms with Blue Cheese

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
Dec 06, 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.

 
Most Helpful Critical Review
Mar 03, 2009

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. Perhaps it was the soy sauce, but I followed the recipe exactly as it is written, and my husband and I could not even finish our plates. I love the concept of roasted portobello with cheese on top, so I think I will try this with olive oil as someone else suggested, along with some sauteed garlic and onion and a milder cheese that melts better. The blue cheese overpowered the flavor of the mushroom.

 
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!

 
Jun 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!

 
Jan 14, 2008

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

 
Apr 08, 2008

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.

 
Jul 04, 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!!

 
May 14, 2007

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!

 

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Nutrition

  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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