Grilled Portobello
Source of Recipe
Sunday_Dinner@yahoogroups.com
4 Portobello mushrooms, about 4 inches in diameter
1/4 cup olive oil
2 tablespoons fresh chopped basil
1/3 to 1/2 cup crumbled gorgonzola
Remove stems from mushrooms and, if desired, scoop out gills with
small spoon to make more room for cheese. Clean mushrooms, lightly
brush both sides with oil. Place cap side down on grill, cook over
medium-high heat 2 to 3 minutes. Turn caps over, sprinkle with basil
and cheese and cook 2 to 3 minutes more, or until mushrooms are
tender and cheese has partially melted.
Makes 4 servings
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