The REAL Price.
There is never an extra fee when renting via
Just you and the owner in DIRECT EMAIL contact.
Best prices available on 400+ vacation rentals. Guaranteed!
Business owner
Accommodation Owner
Forgot Password
Don't worry! Just fill in your email and we'll help you reset your password.
Your password has been sent to the email address entered. If you do not receive the email, please make sure to check your spam/junk folder.
All Rentals
Private Villas only
Hotels/Condos only
1 BR
2 BRs
3 BRs
4 BRs
5 BRs
6 BRs
7 BRs
8+ BRs
16 BRs
Sep 27 2017

If you are a blue cheese lover, Portobello Mushrooms Stuffed with Blue Cheese is definitely the recipe for you! I made it one night for dinner and was delighted with this simple delicious recipe. Oh, so melty and flavorful! And you definitely do not need to be a chef for this one! Four ingredients is all you will need, and everything can be found in our very well stocked Sayulita tiendas. You can make this as a main course, a side dish, or if you use baby portabellos, they are wonderful as an appie! 


-Nice firm portobello mushrooms - there's a small tienda at the corner of Revolution and Pelicanos (George’s tienda - right beside his internet shop) along the river where you will find these. This is where I buy my portobello mushrooms.

-1 Tablespoon extra virgin olive oil

-1 Tablespoon balsamic vinegar

-1/4 cup gorgonzola or blue cheese

-A bit of chopped chives or any fresh herb of your choice

-Fresh ground pepper; optional


1. Remove entire stem from each mushroom

2. Drizzle olive oil lightly over gills

3. Then drizzle the balsamic vinegar

4. Add pepper, if desired

5. Fill entire mushroom cavity with your blue cheese, be generous

6. Sprinkle with chives or herb of your choice

7. Grill cap side down on medium hot barbecue for 10-12 minutes until cheese is bubbly and mushrooms are tender

8. Let stand at room temperature for a few minutes until the molten cheese has set up a bit

9. ENJOY. I know, that you will love them!!!



Look forward to Spicy Jalapeno Chicken Soup as my next column. Yum!