Grilled Portobello With Blue Cheese Butter Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Unsalted butter4 Tablespoon (At Room Temperature)
 Roquefort cheese1 Ounce
 Fresh thyme leaves1 Teaspoon
 Pepper1⁄4 Teaspoon (Divided)
 Portobello mushrooms6 Large, stemmed and wiped with a damp paper towel (6 Large Ones)
 Extra virgin olive oil2 Tablespoon
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1066 Calories from Fat 798

% Daily Value*

Total Fat 89 g137.2%

Saturated Fat 38.7 g193.4%

Trans Fat 0 g

Cholesterol 154.5 mg

Sodium 2526 mg105.3%

Total Carbohydrates 50 g16.8%

Dietary Fiber 15 g60.2%

Sugars 17.2 g

Protein 31 g61.6%

Vitamin A 40.7% Vitamin C 13.3%

Calcium 30% Iron 37.7%

*Based on a 2000 Calorie diet

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.
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