| 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
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