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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!
Ingredients
- 2 portobello mushroom caps
- 1 tablespoon balsamic vinegar reduction, or to taste
- freshly ground black pepper
- 3 tablespoons crumbled blue cheese
- 1 tablespoon roasted pine nuts, or to taste
- ¼ teaspoon crushed garlic
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 105 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat3g | 14% |
| Cholesterol10mg | 3% |
| Sodium186mg | 8% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein7g | |
| Vitamin C0mg | 2% |
| Calcium82mg | 6% |
| Iron1mg | 7% |
| Potassium614mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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