Blue Cheese-Topped Mushroom Steaks over Arugula Recipe

Name: Blue Cheese-Topped Mushroom Steaks over Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for brushing grill; 3 tsp. olive oil; 2 tsp. balsamic vinegar; 4 large portobello mushroom caps; 1 clove garlic, peeled; 1/2 cup low-fat buttermilk; 2 oz. crumbled blue cheese ( 1/2 cup); 2 Tbs. reduced-fat mayonnaise; 2 Tbs. minced fresh chives; 8 cups baby arugula; 1 pint cherry tomatoes, halved

Servings: persons

Vegetable oil, for brushing grill
3 tsp. olive oil
2 tsp. balsamic vinegar
4 large portobello mushroom caps
1 clove garlic, peeled
1/2 cup low-fat buttermilk
2 oz. crumbled blue cheese ( 1/2 cup)
2 Tbs. reduced-fat mayonnaise
2 Tbs. minced fresh chives
8 cups baby arugula
1 pint cherry tomatoes, halved

1
Brush grill grates with oil, and preheat grill to medium.
2
Whisk together olive oil and vinegar in bowl.
3
Season with salt and pepper, if desired, and brush all over mushroom caps.
4
Place caps on grill, and cook 15 to 18 minutes, turning once, or until tender.
5
Transfer to cutting board to cool slightly before slicing.
6
Process garlic in food processor until minced.
7
Add buttermilk, blue cheese, and mayonnaise; process until creamy.
8
Stir in chives.
9
Divide arugula among plates.
10
Top with portobellos, tomatoes, and sauce.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil, for brushing grill, 3 tsp. olive oil, 2 tsp. balsamic vinegar, 4 large portobello mushroom caps, and more.

Yes, Blue Cheese-Topped Mushroom Steaks over Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Cheese-Topped Mushroom Steaks over Arugula

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