CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Toronto |
Barbecue, Vegetables |
4 |
Servings |
INGREDIENTS
4 |
|
Portobello mushrooms, about |
|
|
4 inches in diameter |
1/4 |
c |
Vegetable oil |
|
|
Fresh chopped herbs, thyme |
|
|
basil oregano chives |
|
|
etc |
1/3 |
|
To 1/2 cup crumbled blue |
|
|
cheese |
INSTRUCTIONS
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@msn.com Posted to recipelu-digest by
molony <molony@scsn.net> on Feb 19, 1998
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