Roasted Portobellos with Roasted Peppers and Blue Cheese

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This is one of my favorite ways to prepare portobello mushrooms. I realize using portobellos as a meat replacement is not exactly an inspired choice. But these mushrooms are especially delicious,  so I’m going to tell you about them anyway. :D

Even though we are edging into spring, it’s still cool enough around here that it’s okay to fire up the oven. In the summer these mushrooms can be grilled instead. (And I will envy you, as we don’t own a grill.)

  • 4 portobello mushrooms, cleaned and de-stemmed
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 4 cloves garlic, minced
  • 1 heaping teaspoon dried rosemary
  • sea salt and freshly cracked black pepper
  • 2 small bell peppers
  • 2 ounces blue cheese, crumbled

  1. Place mushrooms in a casserole dish. Cover evenly with oil and vinegar. Divide the garlic and rosemary between the mushrooms and sprinkle generously with salt and pepper. Set aside to marinate for 1-2 hours.
  2. Roast the bell peppers over an open flame until the skin is blackened. Alternatively, cut peppers into quarters and place skin side up on a baking sheet. Place under a broiler until black all over. Once peppers are blackened, place in a bag or covered dish to steam. When peppers are cool enough to handle, rub the outside with a towel to remove the blackened skin. Cut into thin strips. Set aside.
  3. When mushrooms are finished marinating, preheat oven to 425 degrees Fahrenheit. Roast mushrooms for 20-25 minutes.
  4. Remove mushrooms from the oven and top each one with 1/4 of the peppers and 1/2 ounce of blue cheese. Serve immediately.

(Serves 4)

It’s pretty easy to come by jars of roasted peppers if you’d like to skip roasting your own. (But really you should roast your own. It’s fun!)

Mike doesn’t like blue cheese, so sometimes we’ll substitute feta. Or I get cheese and he doesn’t.

I think the mushrooms would work equally well as an appetizer or a main course. Above I served them with mixed spring greens. (The marinade is essentially salad dressing.) If you had some nice gluten-free buns they’d make lovely sandwiches too.

This recipe is shared at Slightly Indulgent Tuesday.

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Bonus recipe! The Income Tax Cocktail! This post was all ready to go, but over the weekend I came across this recipe for the Income Tax Cocktail. Which I found amusing and timely. I had to share. Taxation is one of the topics Mike writes about, so it’s actually a frequent topic of conversation in our house. (By “house” I mean small apartment.)

Apparently recipes for this cocktail vary quite a bit. After checking out the above recipe, I also scoped it out in my copy of  The Bartender’s Best Friend. I settled on proportions in between the two.

  • 1 1/2 ounces gin
  • 1/4 ounce sweet vermouth
  • 1/4 ounce dry vermouth
  • 1 ounce orange juice
  • 3 dashes of bitters
  1. Fill cocktail shaker with ice, then add all ingredients. Shake well. Strain into a martini glass. Enjoy!

(Makes 1 drink)

I like to chill my glasses. Just add ice and water and let sit before you start making your drink. Dump the icewater just before you strain your drink.

I highly recommend Cinzano vermouth (both sweet and dry). That’s why the Martini and Rossi is hiding in the above picture. Avoid it if you can.

I hope everyone gets a nice refund this year. Cheers!

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. Mmmm, I am so going to try these roasted portobellos. They look amazing. Thanks for the recipe!

  2. That looks soooo good! I am going to make this for sure. Thank you for posting this. You’ve officially made my mouth water!! :)

  3. The only time I have had roasted portobellos has been when they were stuff with tons of cream cheese. I think I’d like to try roasting them with just spices! Yum!

  4. I hope you all enjoy it.

  5. Kate B says:

    DEEEEvine! I can’t wait to try this.

  6. I just made this for dinner tonight. This is truly one of the best things I have ever made. I roasted the portobellos and the peppers on my grill. Amazing flavor. I will make this again and again!

  7. Just so you know, some people consider blue cheese, and other veined cheeses, to have gluten content. The original mold, when the cheese was made, often is grown on bread. Also I would love to have a PRINTABLE version of your recipes, I don’t want to print out all the pictures and the testimonials…..

    This is a great recipe!!!

    Linda

  8. How do you know that the blue cheese in Gluten Free?

  9. Hi Linda and Diane,

    With regards to blue cheese, my thoughts are based on this study from the Canadian Celiac Association. They did Elisa testing on blue cheese samples. While it has an admittedly small sample size, even the cheeses made from mold grown on gluten-containing media tested negative for gluten. To be extra safe, there are blue cheeses where the mold spores are grown on gluten-free media. As with everything gluten-free, generally the best way to find out is by checking with the company.

    As far as printable recipes, I’ll have to look into it. Thank you for the kind words.

  10. Hello!
    I just found your website and it looks like a lot of great recipes. I too am looking for printable recipes, like other sites have. I want a recipe on just one page, in font size that I can read. That would be great and I’d make a lot more of your recipes. Also, could you mention sometimes if vegan versions of some ingredients would work out as well? Thanks.

  11. Any tips for someone without a grill and has an electric stove top? I have roasted portabello’s in my oven many times but I’m not sure how I should go about the bell peppers. Thank you!

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