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!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- 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 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER
This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!
Provided by BudsGurls
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
- Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g
ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- 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 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE
Provided by Food Network Kitchen
Time 2h40m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
- 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
- 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
- 4. Place the mushrooms on the buns and top with the spinach and onions.
GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
- For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
- For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
- Heat a grill pan over medium-high heat.
- Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
- For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE
I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
- Remove the mushrooms from the pan to a platter.
- Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
- Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
- Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
- Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
- Add the parsley, spoon the gravy on top of the mushrooms and serve.
Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5
PORTOBELLO & BLUE CHEESE MELTS
A veggie treat that is so tasty everyone will want one!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
- Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
- Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.
Nutrition Facts : Calories 444 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.34 milligram of sodium
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