Grilled portobellos with blue cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Portobello mushrooms, about 4 inches in diameter | |
| ¼ | cup | Vegetable oil |
| Fresh chopped herbs, thyme, basil, oregano, chives etc | ||
| ⅓ | To 1/2 cup crumbled blue cheese | |
Directions
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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