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

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Ingredients

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

Directions

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

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

79.3 calories; 6.1 g protein; 6.9 g carbohydrates; 9.5 mg cholesterol; 634.5 mg sodium. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2007
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. Read More
(110)

Most helpful critical review

Rating: 2 stars
03/03/2009
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. Read More
(4)
134 Ratings
  • 5 star values: 90
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
12/06/2007
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. Read More
(110)
Rating: 5 stars
01/21/2008
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! Read More
(91)
Rating: 5 stars
06/24/2007
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! Read More
(63)
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Rating: 5 stars
01/14/2008
Sooo good. I've used different kinds of cheese too always comes out yummy. Read More
(26)
Rating: 5 stars
07/04/2008
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!! Read More
(24)
Rating: 5 stars
04/08/2008
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. Read More
(24)
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Rating: 5 stars
05/14/2007
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! Read More
(23)
Rating: 5 stars
05/15/2007
I made these as an appetizer for my husband and 6 of his friends. They absolutely loved them! Three even asked me for the recipe. I followed the recipe exactly and were a HUGE hit! Thank you Dianne for submitting this recipe. Read More
(17)
Rating: 5 stars
11/20/2007
This recipe was very good! I used olive oil instead of soy sauce and sprinkled a little garlic salt on top. They were fantastic! Read More
(16)
Rating: 2 stars
03/03/2009
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. Read More
(4)