Fig, Pear & Honey Portobellos with Blue Cheese

For the mushroom lover, one of our favorite appetizers, incredibly simple to make yet packed with sophisticated flavors!

Serving Size: 2 appetizers

6 baby portobello mushroom caps

2 Tbsp breadcrumbs

3 ounces blue cheese (we used Jasper Hill’s Bayley Hazen)

Blake Hill’s Classic Fig with Pear & Honey Jam

1

Preheat oven to 400°F

2

Clean mushroom caps with a paper towel and place on sheet tray, stem side down

3

Sprinkle mushrooms with salt and place in oven for 10 minutes

4

While mushrooms are cooking, in a bowl mix blue cheese with breadcrumbs

5

Remove tray from oven and turn mushrooms over

6

Top each mushroom with 0.5 oz of blue cheese mix and 1 tsp Blake Hill’s Fig with Pear & Honey Jam

7

Place mushrooms back in oven for 5-7 minutes

8

Serve with crostinis and Enjoy!

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