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