Portobello Mushroom Appetizer recipe

All Recipes Best Recipe Appetizers and Snacks Vegetable Mushrooms

Ingredients

2 cloves garlic, minced
¼ cup olive oil
6 portobello mushrooms
1 ½ cups diced tomato
4 ounces blue cheese, crumbled

Nutrition Info

185 calories
carbohydrate: 8.2 g
cholesterol: 14.2 mg
fat: 14.8 g
fiber: 2.2 g
protein: 7.3 g
saturatedFat: 4.8 g
servingSize: -
sodium: 273 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a small bowl stir together the minced garlic and olive oil. Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward Sprinkle 1/4 cup of diced tomatoes on each mushroom cap.

  3. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes. Return the mushrooms to the oven and bake until the cheese is melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Recipe Yield

6 servings

Recipe Note

A great appetizer for entertaining company. Very easy to make, quick and simple.

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