Roasted Portobello Mushrooms With Blue Cheese Food

ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE

Steps:

• 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
• 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
• 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
• 4. Place the mushrooms on the buns and top with the spinach and onions.

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

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.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

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

ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE

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.

ROASTED PORTOBELLO SALAD WITH BLUE CHEESE

Steps:

• Preheat oven to 450°F. In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Reserve 1/2 cup dressing to toss with the greens.
• Place mushrooms on a baking sheet. Coat both sides with some of the remaining dressing (see below). Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
• Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls. Slice mushrooms 1/2 inch thick, and arrange pieces over each serving. Serve immediately.
• Coating Mushrooms
• A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE

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.

ROASTED-PORTOBELLO SALAD WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
• Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
• Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

PORTOBELLO & BLUE CHEESE MELTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
• Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
• Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.