Name: Portobellos with Port
Ingredients: 1 pk Portobello Caps; 6-Ounces; Vegetable Oil; 1/2 c Coarsely Chopped Walnuts; 4 oz Bleu Cheese; Crumbled, (1 Cup)

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Appetizers, Dips and sp, Vegetables	4	Servings

INGREDIENTS

1	pk	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:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”