This recipe is fantastic as a side dish or condiment and pickles fresh carrot coins in a sweet and sour concoction with sliced ginger.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 portobello mushroom caps
- 1 tablespoon balsamic vinegar reduction, or to taste
- freshly ground black pepper
- 3 tablespoons crumbled blue cheese
- 1 tablespoon roasted pine nuts, or to taste
- ¼ teaspoon crushed garlic
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 186 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty while cheese added a slightly crisp texture I did not anticipate. Very good.
Sooooooo good!
These are great! Note – I KNEW I had pine nuts so didn’t pick up more – came home and couldn’t find them. (Don’t you hate when that happens?) Not to be deterred I pressed one and used pecans. Garnished with balsamic glaze, basil and quartered grape tomatoes. Beautiful appetizer. Thanks dimples.