• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Blue Cheese Portobellos with Spinach

Blue Cheese Portobellos with Spinach

Image of a chef holding a hot bowl

Blue Cheese Portobellos with Spinach Recipe

This one recipe makes both the "main course" and the "side salad"! Nice chewy French or Italian bread works well for this. Toast bread wouldn't cut it.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Vegetables
Servings 4

Ingredients
  

  • 4 Portobello Mushrooms
  • 1 Green Onion
  • 1 clove Garlic
  • 6 tablespoons Olive Oil
  • 4 slices Bread
  • 4 oz Blue Cheese
  • ½ pound Spinach baby leaves

Instructions
 

  • Start your broiler / grill heating.
  • Peel and finely chop the garlic, and toss into a medium-sized bowl. Trim the green onion, chop it up finely as well, and add it to the bowl, along with half the oil. Stir, and season with a bit of pepper.
  • Trim the stalks off the mushrooms (either discard these, or toss them in the freezer to use for stock later.) Toss the mushroom caps in the oil sauce you have just made, and leave them there until needed.
  • Use some of the remaining olive oil to brush the slices of bread (or drizzle it on.) Put the slices of bread under the grill until they are a light golden brown, then remove and replace them under the grill with the mushrooms. Grill the mushrooms for 4 to 5 minutes per side.
  • While this is happening, take the oil sauce that the mushrooms were marinating in, and toss the salad leaves in it, to make a salad. Feel free to add more olive oil if you think it needs it.
  • When the mushrooms have had their time, remove them and divide the cheese amongst them, stuffing their cups with it. Place each on a slice of toast, cheese side up, and pop back under the grill until the cheese has melted.
  • Serve hot with the spinach side salad.
Tried this recipe?Let us know how it was!
This page first published: Jul 23, 2005 · Updated: Feb 1, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Blue Cheese, Mushrooms, Portobello Mushrooms, Spinach, Stuffed Mushroom Day

Primary Sidebar

Search

    Today is

  • Birthday of Venice
    Costumed reveller in Venice
  • Dante Day
    Statue of Dante in Florence
  • Greek Independence Day
    Greek flag
  • Waffle Day
    Waffles
  • Tichborne Dole Day
    Tichborne Dole
  • Lady Day
    Calendar page for March

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.