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Roasted Portabello Mushrooms with Blue Cheese

dimples

"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!"
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Ingredients

50 m servings 105 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  3. 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


Per Serving: 105 calories; 6.1 g fat; 8.2 g carbohydrates; 6.6 g protein; 9 mg cholesterol; 186 mg sodium. Full nutrition

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Reviews

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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...

Sooooooo good!