Preheat oven to 400°F
Clean mushroom caps with a paper towel and place on sheet tray, stem side down
Sprinkle mushrooms with sea salt and place in oven for 10 minutes
While mushrooms are cooking, in a bowl mix blue cheese with breadcrumbs
Remove tray from oven and turn mushrooms over
Top each mushroom with 0.5 oz of blue cheese mix and 1 tsp Blake Hill’s Fig with Pear & Honey Jam
Place mushrooms back in oven for 5-7 minutes until they get a little crisp on their edges and cheese melts
Serve with crostinis or crispbread ~ and Enjoy!
We love serving a perfect duet of stuffed portobellos with the other half filled with Blake Hill's Savory Onion Confit and a gooey raclette style cheese ~ So Good!