| 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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