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
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE
This recipe works well as an appetizer or as a sandwich on a toasted bun. Recipe is from All Recipes. Updated 3-1-08 as a result of 2Bleu's review.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 425 degrees F.
- 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 91.2, Fat 6.1, SaturatedFat 2.7, Cholesterol 9.5, Sodium 481.6, Carbohydrate 5.3, Fiber 1.3, Sugar 1.7, Protein 5.3
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
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