Blue cheese is placed on top of meaty portobellos. Excellent as a burger on a toasted bun or as an appetizer.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 portobello mushrooms, stems removed
- 1 tablespoon soy sauce, or to taste
- freshly ground black pepper
- 3 tablespoons crumbled blue cheese
Instructions
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- 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.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 635 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this probably a hundred times. If ever I have a reason to make dinner just for me (and not the rest of my family) this is my go-to. I make it exactly as written and then I add two things: Toasted pine nuts (that I toast in the toaster oven while the mushrooms are roasting – you have to watch them closely so they don’t burn) and a drizzle of balsamic glaze. SO DELICIOUS.
So simple and so delicious! Will be making these again.
Fantastic recipe for all the mushroom lovers & wished I could give it 10 stars. Followed the recipe exactly the first time and tried it the 2nd time with reduced fat Italian cheese blend (health reasons) & still came out great. Next time I will serve these yummies on onion buns as a meatless meal.
Portobellos are so good with blue cheese. Anxious to try it on a toasted bun for a vegetarian option.
We happened to have 2 large portabello mushroom caps (got them in an organic produce box). Never having used them before, I looked for recipes. My husband loves blue cheese, so I made these, substituting olive oil for the soy sauce. I applied the blue cheese liberally. We loved them! Meaty, with the tangy flavor of blue cheese. So simple! We ate them on the patio while my husband grilled our dinner. I can see how other ingredients would add a different twist.
No changes made, none needed. These two carnivores loved these “burgers”!
Followed the recipe exactly. It was so good! I ate both portabellas as an entree with garlic bread. Will be making again soon. Thanks!
Great in its simplicity, however comes out a bit too salty between the soy sauce and the salty blue cheese. Lower sodium soy sauce may be of benefit here, and next time (there will be a next time) I may try some Worcestershire instead, or brush with an oil/chopped garlic concoction.
Grilled them instead of baking but this recipe was amazing!!
Eating this now. Simple yet Delicious! Thanks for sharing!!!!
Yum! Love portobellos. Love blue cheese. Love this recipe! I was out of soy sauce but I used Worcestershire sauce with a little bit of garlic salt. Delicious!
I used the cooking times and temps. But I put A1 BBQ sauce instead of soy and grated Parm cheese because I didn’t have blue cheese on hand. It turned out great.
Good as written, but a little heavy on the cheese. Next time, I would reduce by half.
I love this recipe! So easy. i just recently made it for a new friend and they want it weekly. 🙂
Very easy to follow recipe! I did change it slightly however since my hubby does not like soy sauce (lol). I used Worcestershire sauce (teaspoons, not tablespoons) and used applewood smoked bacon blue cheese crumbles (modestly), made into a burger and even though it was a little messy it was simple and yummy. Nothing overpowered the mushroom taste which is what I wanted. Thank you for inspiring me and making a wonderfully easy recipe.:-)
Delicious! I will definitely make it again and it was so easy. The only thing I did differently was add a little bit of crushed garlic when I put the soy on.
AMAZING!!!
We will definitely be making this again- the blue cheese and portabello flavors combined are simply amazing! We are thinking of using goat cheese next time.
Easy to make, and easy to customize. I used feta instead of bleu cheese and drizzled with olive oil instead of soy sauce. Also topped with sauteed sweet peppers. YUM. Will definitely make again!
Good/ BBQ
Simple with a ton of flavor. Definitely choose Worcestershire reduced sodium over soy sauce. It will not be as salty and the meaty mushrooms are complimented better with the Worcestershire sauce. Thank You for Sharing. We really enjoy this dish. Hands Down.