For a more intense flavor, use a stronger variety of blue cheese like Roquefort. To prevent sticking, line your baking sheet with parchment paper or a silicone baking mat. Scraping the gills from the mushrooms will prevent the dish from becoming too watery. If using as a burger substitute, consider adding caramelized onions or a balsamic glaze for extra flavor.
Roasted Portobello Mushrooms with Blue Cheese
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PREP TIME5 mins
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COOK TIME35 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS403
Earthy portobello mushrooms are transformed into a decadent delight with the pungent allure of blue cheese. Perfect as a sophisticated appetizer or a satisfying vegetarian main course served on a toasted brioche bun.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol10 mg
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Fiber2 g
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Protein6 g
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Saturated Fat2 g
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Sodium635 mg
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Sugar2 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View 2 mins Prepare the mushrooms: Gently wipe the portobello caps clean with a damp cloth. If desired, lightly brush each cap with olive oil for added richness. Place the mushroom caps, gill side up, on a baking sheet lined with parchment paper.
03 Step
Recipe View 25 mins Season: Drizzle each mushroom cap with soy sauce, ensuring even coverage. Add a generous grinding of freshly cracked black pepper to each cap.
04 Step
Recipe View 2 mins First Bake: Bake in the preheated oven for 25 minutes, or until the mushrooms are tender and have released their juices.
05 Step
Recipe View 10 mins Add Blue Cheese: Remove the baking sheet from the oven. Sprinkle 1 1/2 tablespoons of crumbled blue cheese evenly onto each mushroom cap.
06 Step
Recipe View Second Bake: Return the mushrooms to the oven and bake for an additional 10 minutes, or until the blue cheese is melted, bubbly, and lightly golden. (10 minutes)
07 Step
Recipe View Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh thyme leaves, if desired. Serve immediately as an appetizer or on toasted buns as a vegetarian burger alternative.
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Jaeden Jerde
May 2, 2025I tried this with Gorgonzola cheese, and it was amazing! The creamy texture and pungent flavor of the cheese really took it to the next level.
Jessy Ebert
Feb 17, 2025This is the best way I've ever had portobello mushrooms!
Marge Auer
Jan 9, 2025I made this for a dinner party appetizer, and it was a huge hit! Everyone raved about the flavor combination.
Syble Swaniawski
Apr 1, 2024Next time, I'm going to try adding some caramelized onions for extra flavor.
Herminio Wilderman
Mar 6, 2024These are great! I served them as burgers on toasted buns with some arugula and Dijon mustard, and they were a delicious vegetarian alternative.
Rahsaan Beer
Jan 4, 2024I didn't have any blue cheese, so I used feta instead, and it was still really good!
Janelle Wuckert
Dec 15, 2023This recipe is so simple, but the flavors are incredible! The soy sauce adds a depth of umami that really complements the earthiness of the mushrooms and the tang of the blue cheese.
Minerva Weissnatortiz
Apr 30, 2023Easy and delicious! This is going into my regular rotation.
Chaim Bode
Feb 26, 2023I added a drizzle of balsamic glaze before baking, and it added a touch of sweetness that balanced the saltiness of the soy sauce and cheese perfectly.