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Portobello Mushrooms with
Blue Cheese and Walnuts


  • 3 large Portobello mushroom caps
  • 2 ounces blue cheese, crumpled
  • 1/2 cup walnuts, coarsely chopped
  • Vegetable oil


  1. Heat the oven to 350 degrees F.
  2. Wipe caps clean and gently brush them with a little oil.
  3. Place them on a cookie sheet and bake for 3 to 4 minutes.
  4. Remove from the oven and evenly fill the caps with the walnuts then the blue cheese.
  5. Bake for another 3 to 4 minutes.
  6. Serve as an appetizer with knives and forks, or cut into quarters and pass as an hors d'oeuvre to be picked up by hand.