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Grilled Portobello Mushrooms with Blue Cheese
April 17, 2016

This was delicious! I drizzled my mushroom caps with oil and grilled them gill side down for a couple of minutes, then turned them over and filled them with the blue cheese and grilled until tender and the cheese was melted and bubbly. Be sure and use a blue cheese that you would enjoy eating on its own (I used Maytag).