Can i bake portabella mushrooms

And if this is the case then portobello mushrooms perfectly baked in the oven with crushed garlic and spices is a pretty exciting prospect for an appetizer. But with spice? Bland turns into the bomb diggity! If you love mushrooms then also check out our fabulous vegan stuffed mushrooms , portobello burgers and portobello steaks.

This dish is ideal as an appetizer or side. You can serve it as is, or like we did, with some sliced avocado on the side. We add some chopped cilantro and a sprinkle of sesame seeds too, which looks really pretty.

Find out more about me here. We loved these! Will make again! Mouth-wateringly good! Thank you so much. I now have a long list of your recipes that I want to try. Those stuffed peppers…???? I recently tried some of your recipes and I must say I love every one of them. I wish I had discovered your recipes when I first began my journey. We had the portabello mushrooms stuffed with avocado along with a bbq steak and loved it. With some nice wine. They are a meal by themselves, nothing else needed.

My husband and I just switched to a vegan diet and this was the perfect breakfast, thank you! It was tasty, filling and vegan? Simply divine. Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters.

Rude or insulting comments will not be accepted. Your email address will not be published. Search this website. Baked Portobello Mushrooms. I did it a little differently brushing the mushroom caps with garlic butter and letting it bake in the oven that way then doing the blue cheese bit.

It was so delicious and yet so uncomplicated to prepare. Great flavour combination - the melted blue cheese is just enough to give it some kick. Read More. Most helpful critical review marilj. Rating: 2 stars. I expected a lot more from this recipe based on the rave reviews it has received.

I was quite disappointed. I like blue cheese and I love portobello mushrooms but this was not the recipe for me. Perhaps it was the soy sauce but I followed the recipe exactly as it is written and my husband and I could not even finish our plates. I love the concept of roasted portobello with cheese on top so I think I will try this with olive oil as someone else suggested along with some sauteed garlic and onion and a milder cheese that melts better.

The blue cheese overpowered the flavor of the mushroom. Reviews: Most Helpful. I made the recipe as is but then added a few finishing touches. I made a balsamic reduction with balsamic vinegar and a little brown sugar. Once the mushrooms were done I drizzled them with the reduction and topped them with toasted pine nuts. They came out like the mushrooms at one of my favorite establishments. I will be making these again and again!

I loved this recipe! I toasted a couple buns, sauteed roasted red peppers and onions, and we had awesome sandwiches! The only thing I would recommend would be to make sure that your baking sheet is sprayed with cooking spray, so that the mushrooms don't stick.

Thanks--I will definitely be making this again! Sooo good. I've used different kinds of cheese too always comes out yummy. I made this exactly as noted and it was wonderful! I was so tempted to add other things and decided not to so that I'd really know what the recipe would taste like as written. Well I didn't measure the soy sauce - I just held my finger over the top of the bottle and shook it over the 2 portobello mushrooms.

I will definitely be making these again! I cook them about 20 min in a degree oven. Topped with the bleu cheese at the end. The are absolutely delicious!! Molly Bennett. Love this recipe. It can be tweaked in many ways and the cooking time is perfect. I sometimes add a little fresh garlic and Vietnamese hot sauce with the green cap and rooster on the bottle to the initial cooking time I make it at least every other week.

Excellent recipe. Easy and delicious. I added some olive oil because I put them on the grill instead of the oven and they came out perfect--the portobello's were tender meaty and cheesy. Kelli L.

I made these as an appetizer for my husband and 6 of his friends.