Roasted Portabello Mushrooms with Blue Cheese

Roasted Portabello Mushrooms with Blue Cheese Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 35 mins

    TOTAL : 50 mins

    SERVING : 2

    YIELD : 2 servings

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.

  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Per Serving: 105 calories; protein 6.6g; carbohydrates 8.2g; fat 6.1g; cholesterol 9.5mg; sodium 185.6mg.