Roasted Portabella Mushrooms With Blue Cheese

"This recipe works well as an appetizer or as a sandwich on a toasted bun. Recipe is from All Recipes. Updated 3-1-08 as a result of 2Bleu's review."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by Engrossed photo by Engrossed
Ready In:




  • Preheat oven or toaster oven to 425 degrees F.
  • Place mushroom caps, gill side up, on baking sheet.
  • Drizzle with soy sauce and add a few grinds of black pepper to each cap.
  • Bake for 25 minutes.
  • Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.
  • Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Questions & Replies

Got a question? Share it with the community!


  1. This was my first time preparing mushrooms this they weren't perfect...which I attribute to inexperience. They were really delicious. I used Italian style bread crumbs. They were just a little watery, but next time I'll follow the advice of another and pat them dry a little bit before adding the blue cheese. I think it's a good idea to brush them with the soy sauce instead of drizzling as well. I'll definitely make them again.
  2. I omitted the olive oil to decrease the fat and used garlic versus the herb seasoning mix. Used low sodium soy otherwise I think regular soy and a salty cheese such as blue cheese would result in too much salt. I loved this recipe! Will make again...I think feta would also taste great too.
  3. Really great flavor combination, which I would never have tried on my own. My mushrooms were a little watery, so next time I might flip them over and drain them before I put any cheese in. Enjoyed this with sourdough popovers and sauteed green beans tonight for dinner. Thanks for sharing.
  4. We love mushrooms and this one is now a big favorite in our house. I followed the directions exactly and the flavor was just right.
  5. I love portabella mushrooms, and I loved this recipe for them! I omitted the salt and used Mrs. Dash seasoning along with the cracked black pepper. Thanks for the great recipe, Lainey!


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
View Full Profile

Find More Recipes