Roasted Portobellos with Sun-Dried Tomatoes and Bleu Cheese

After a sunny spring break in Georgia (loaded up with all the good fried food that comes with a trip to the South), we’re back in business.

This recipe is perfect for a hearty appetizer or even as a main course with a nice salad or toasty bread.  If you’ve never used them before, portobello mushrooms are pretty meaty and can serve as a substantial entree, just like a good steak.  What’s especially sweet about this dish is that the mushroom is in the spotlight rather than in the background.

We’ve actually never cooked with portobellos before so we followed our instincts and used our favorite ingredients: balsamic vinegar, cheese, onion, and some sun-dried tomatoes for some added flavor.

To Serve Two, You’ll Need:

Two Portobello Mushrooms

Onion, about a half, diced

Bleu Cheese (we tried goat cheese too, also really yummy!)

Sun-Dried Tomatoes, sliced

Balsamic Vinegar

Start off by pre-heating the oven to 375. Then heat up a pan and throw in the onion.  Cook them until they’re transluscent.

Lay the portobellos on a cutting board and trim them up by removing any excess that covers up the underside, also known as the “gills” (If you really want to be grossed out by mushroom anatomy, here’s a nice little diagram).  Drizzle olive oil into the gills and rub over the cap.  Then pile on the bleu cheese, sun-dried tomato slices, and onion.  Finish them off with a drizzle of balsamic vinegar and salt and pepper.

Throw them in the oven and check after 15 minutes.  You want them to be a darker color and a little shrunken in size.  Place them on a fancy little plate and enjoy your mushroomy meal.