Portobello “Steaks” with Bleu Cheese Butter

These turned out quite nicely (and weren’t bad tucked into a bun for veggie burgers the next day). I served the mushroom steaks with hassleback potatoes (still don’t feel like I’ve perfected those yet) and asparagus.


4 large portobello mushrooms, stems and gills scraped out with a spoon

fresh rosemary, chopped

soy sauce, to taste

Worcestershire sauce, to taste

olive oil, to taste

salt and pepper

4 tbsp bleu cheese butter (see below)

Marinate mushroom caps for a couple hours in a little bit of oil and sauces, along with the rosemary. Season with salt and pepper.

Preheat grill pan. Cook mushrooms 6-7 minutes per side. Serve with butter.

For the butter:

4 tbsp butter, softened

about the same amount Gorgonzola or other bleu cheese

Combine butter with bleu cheese until one consistency. You’ll have some left over after making the recipe.


Leave a comment

Filed under vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s