Grilled Portobello Mushroom with Idaho Blue Cheese

This is a wonderful appetizer and so easy to make. Surprise your family or guests at your next barbecue by serving these tasty morsels while the main event is still cooking.


4 large portobello mushrooms
¼ cup virgin olive oil
Litehouse® Instantly Fresh Salad Herb Blend , to taste
4 oz. Litehouse® Blue Cheese Crumbles or,
Litehouse® Gorgonzola Crumbles 


Remove stems from mushrooms and, if desired, scoop out gills with small spoon to make more room for cheese. Clean mushrooms; lightly brush both sides with oil. Place cap side down on grill; cook over medium-high heat 2 to 3 minutes. Turn caps over, sprinkle with herbs and cheese and cook 2 to 3 minutes more, or until mushrooms are tender and cheese has partially melted. 4 Servings

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