| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Appetizers, Dips and sp, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Portobello Caps, 6-Ounces | |
| Vegetable Oil | ||
| 1/2 | c | Coarsely Chopped Walnuts |
| 4 | oz | Bleu Cheese, Crumbled 1 |
| Cup |
INSTRUCTIONS
Preheat oven to 350 degrees. Wipe the caps clean and brush them with a little oil. Place in the oven on a cookie sheet and heat for 3 minutes. Remove from the oven and evenly fill the caps with the walnuts and then the cheese. Return to the oven until the cheese is melted, about 2 minutes. NOTES : Serve as an appetizer with knives and forks, or cut into quarters and pass as an hors d'oeuvre to be picked up by hand. Recipe by: "The Portobello Cookbook" by Jack Czarnecki Posted to MC-Recipe Digest V1 #824 by LBotsko@aol.com on Oct 4, 1997
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 142
Total Fat: 16.5g
Cholesterol: 13.6mg
Sodium: 127.6mg
Potassium: 64.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: 6.5g