Grilled Portobello With Blue Cheese Butter Recipe
Ingredients
| 4 tablespoons unsalted butter, at room temperature | ||
| 1 ounce Roquefort cheese | ||
| Thyme leaves | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon, divided | |
| Portobello mushrooms | 6 Large | |
| Extra virgin olive oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
Directions
1. Combine butter, cheese, thyme, and 1/8 teaspoon of the pepper in a small bowl, mashing with a fork to blend completely. Roll into a 3-inch log; wrap in plastic and refrigerate.
2. Prepare a high-heat grill.
3. Brush mushrooms on both sides with oil; season with salt and remaining 1/8 teaspoon pepper. Grill mushrooms, gill-side up, for 6 minutes. Flip and cook until firm to the touch with a bit of give, about 6 minutes longer. (If you cut into one to check for doneness, the inside should look moist.)
4. Cut butter into 6 slices. Serve mushrooms gill-side down, topped with seasoned butter.
2. Prepare a high-heat grill.
3. Brush mushrooms on both sides with oil; season with salt and remaining 1/8 teaspoon pepper. Grill mushrooms, gill-side up, for 6 minutes. Flip and cook until firm to the touch with a bit of give, about 6 minutes longer. (If you cut into one to check for doneness, the inside should look moist.)
4. Cut butter into 6 slices. Serve mushrooms gill-side down, topped with seasoned butter.
Chef
