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.

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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.

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