Ingredients
Scale
- 4 large portobello mushroom caps
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 4 ounces blue cheese, crumbled
- 2 tablespoons fresh chives, finely chopped (for garnish)
Instructions
- Begin by heating your grill to a medium-high setting.
- While the grill warms up, take a damp cloth and gently wipe the portobello caps to clean them, removing any dirt.
- If you prefer, you can also remove the stems and gills for a more refined look.
- In a mixing bowl, combine the olive oil, garlic powder, onion powder, oregano, salt, and pepper, stirring until well blended.
- Generously coat both sides of the mushroom caps with this flavorful mixture.
- Place the mushrooms on the grill with the gill side facing down and let them cook for approximately 5-7 minutes.
- After that, turn them over and grill for another 5-7 minutes until they are tender and exhibit a nice char.
- Once off the grill, sprinkle the crumbled blue cheese over the warm mushrooms, allowing it to soften slightly.
- Finish with a sprinkle of fresh chives for a burst of color and flavor before serving.
Notes
- For an extra layer of flavor, consider adding a splash of balsamic vinegar to the olive oil mixture.
- If you prefer a different cheese, goat cheese can be a delightful alternative to blue cheese, or opt for a plant-based cheese for a vegan twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg