Blue Cheese-Topped Mushroom Steaks over Arugula

“Tender, juicy portobello mushrooms topped with luscious blue cheese on a bed of peppery arugula. Lovely for summer grilling. From Vegetarian Times.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush gill grates with oil and preheat grill to medium.
  2. Whisk together olive oil and vinegar in bowl. Season with salt and pepper, if desired, and brush all over mushroom caps. Place caps on grill, and cook 15 to 18 minutes, or until tender. Transfer to a cutting board to cool slightly before slicing.
  3. Process garlic in food processor until minced. Add buttermilk, blue cheese, and mayonnaise; process until creamy. Stir in chives.
  4. Divide arugula among plates. Top with portobellos, tomatoes, and sauce.

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