Grilled portobellos with blue cheese

Yield: 4 Servings

Measure Ingredient
4 \N Portobello mushrooms, about 4 inches in diameter
¼ cup Vegetable oil
\N \N Fresh chopped herbs, thyme, basil, oregano, chives etc
⅓ \N To 1/2 cup crumbled blue cheese

Remove stems from mushrooms and, if desired, scoop out gills with small spoon to make more room for cheese. Clean mushrooms; lightly brush both sideds with oil. Place cap side down on grill; cook over medium-high heat 2 to 3 minutes. Turn caps over, sprinkle with herbs and cheese and cook 2 to 3 minutes more, or until mushrooms are tender and cheese has partially melted. Source: The Toronto Star Newspaper Typed in MMFormat by cjhartlin@...

Posted to recipelu-digest by molony <molony@...> on Feb 19, 1998

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