Ingredients
2garlic cloves,minced
¼cupolive oil
6Portobello mushrooms
1½cupstomato,diced
4ozblue cheese,crumbled
2clovesgarlic,minced
¼cupolive oil
6Portobello mushrooms
1 ½cupstomato,diced
4ozblue cheese,crumbled
Preparation
Preheat oven to 375 degrees F.
In a small bowl, stir together the minced garlic and olive oil.
Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard.
Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward.
Sprinkle ¼ cup of diced tomatoes on each mushroom cap.
Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes.
Return the mushrooms to the oven and bake until the cheese is melted and bubbly.
Allow the mushrooms to cool for a few minutes before serving. Enjoy!
Preheat oven to 375 degrees F.
In a small bowl, stir together the minced garlic and olive oil.
Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard.
Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward.
Sprinkle ¼ cup of diced tomatoes on each mushroom cap.
Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes.
Return the mushrooms to the oven and bake until the cheese is melted and bubbly.
Allow the mushrooms to cool for a few minutes before serving. Enjoy!
