Description
Delicious grilled portobello mushroom caps topped with crumbled blue cheese, perfect for a savory appetizer or side dish.
Ingredients
Scale
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 ounces blue cheese, crumbled
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your grill to medium-high heat.
- Clean the portobello caps with a damp paper towel to remove any dirt. Remove the stems and gills if desired for a cleaner presentation.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, salt, and pepper.
- Brush the olive oil mixture generously over both sides of the portobello caps.
- Place the caps on the grill, gill side down, and grill for about 5-7 minutes. Flip and grill for an additional 5-7 minutes until tender and slightly charred.
- Remove the caps from the grill and sprinkle the crumbled blue cheese evenly over the hot mushrooms.
- Allow the cheese to melt slightly, then garnish with fresh parsley before serving.
Notes
- For a smoky flavor, add a few drops of liquid smoke to the olive oil mixture.
- Substitute feta cheese for blue cheese for a milder taste, or use a dairy-free cheese alternative for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 portobello cap
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Grilled Portobello Caps with Blue Cheese Crumble