Recipe - Grilled Portobellos

4 Portobello mushrooms, about
4 inches in diameter
One fourth cup Vegetable oil
Fresh chopped herbs, thyme,
basil, oregano, chives etc
1/3 To One half cup crumbled blue
cheese

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 mediumhigh 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 recipeludigest by molony molony@scsn.net on Feb 19, 1998