| 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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