Portobello Mushroom Appetizer Recipe

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Toni Published: December 10, 2020 Modified: May 31, 2021

How To Make Portobello Mushroom Appetizer

Serve delicious appetizers for guests using Portobello mushroom! These mushrooms are stuffed with tomatoes, garlic, and blue cheese for a tasty appetizer.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 2garlic cloves,minced
  • ¼cupolive oil
  • 6Portobello mushrooms
  • cupstomato,diced
  • 4ozblue cheese,crumbled

Instructions

  1. Preheat oven to 375 degrees F.

  2. In a small bowl, stir together the minced garlic and olive oil.

  3. Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard.

  4. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward.

  5. Sprinkle ¼ cup of diced tomatoes on each mushroom cap.

  6. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes.

  7. Return the mushrooms to the oven and bake until the cheese is melted and bubbly.

  8. Allow the mushrooms to cool for a few minutes before serving. Enjoy!

Nutrition

  • Calories: 172.95kcal
  • Fat: 14.81g
  • Saturated Fat: 4.83g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.06g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 5.47g
  • Fiber: 1.56g
  • Sugar: 3.18g
  • Protein: 6.21g
  • Cholesterol: 14.17mg
  • Sodium: 226.36mg
  • Calcium: 107.94mg
  • Potassium: 446.53mg
  • Iron: 0.49mg
  • Vitamin A: 53.07µg
  • Vitamin C: 5.42mg

How To Make Portobello Mushroom Appetizer

Serve delicious appetizers for guests using Portobello mushroom! These mushrooms are stuffed with tomatoes, garlic, and blue cheese for a tasty appetizer.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 2clovesgarlic,minced
  • ¼cupolive oil
  • 6Portobello mushrooms
  • 1 ½cupstomato,diced
  • 4ozblue cheese,crumbled

Instructions

  1. Preheat oven to 375 degrees F.

  2. In a small bowl, stir together the minced garlic and olive oil.

  3. Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard.

  4. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward.

  5. Sprinkle ¼ cup of diced tomatoes on each mushroom cap.

  6. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes.

  7. Return the mushrooms to the oven and bake until the cheese is melted and bubbly.

  8. Allow the mushrooms to cool for a few minutes before serving. Enjoy!

Nutrition

  • Calories: 193.07kcal
  • Fat: 15.03g
  • Saturated Fat: 4.86g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.10g
  • Polyunsaturated Fat: 1.32g
  • Carbohydrates: 9.82g
  • Fiber: 2.90g
  • Sugar: 6.12g
  • Protein: 7.19g
  • Cholesterol: 14.17mg
  • Sodium: 231.95mg
  • Calcium: 119.11mg
  • Potassium: 711.37mg
  • Iron: 0.79mg
  • Vitamin A: 100.00µg
  • Vitamin C: 20.73mg
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