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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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