Bleu Cheese Compound Butter for Grilled Portobellos and Baked Potatoes
Ingredients
- 1/2 cup or 1 stick of Vegan Butter
- 1/2 cup Follow Your Heart Bleu Cheese Crumbles
- 3 Tbsp of Parsley, finely chopped
- 2 Tbsp of Chives, chopped
- Pepper to taste
- 1 tbsp Avocado Oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Steak Seasoning
- A few dashes of Liquid Smoke
Preparation
Allow the butter to soften at room temperature but not melt.
Add the butter to a bowl along with the bleu cheese and herbs.
Mix until well incorporated and then add the butter to a piece of parchment paper or plastic film.
Gently mold the butter into a log shape, cover, and refrigerate overnight or until firm and ready to use.
Brush the underside of the Portobello Mushrooms with a mixture of avocado oil, balsamic vinegar, steak seasoning, and a few dashes of liquid smoke.
Place the mushrooms underside down onto a hot skillet or grill pan and allow them to cook for 4-5 minutes. While the underside is cooking, brush the marinade on the top of the mushroom. Flip and cook for another 3-4 minutes.
Serve with slices of Bleu Cheese Compound Butter.
