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Portobellos with Walnuts and Blue Cheese

1 (6-ounce) package Portobella caps
Vegetable oil
1/2 cup coarsely chopped walnuts
1 cup (4-ounces) blue cheese, crumpled

1. Preheat the oven to 350*F (175*C).
2. Wipe the mushroom caps clean and brush with a little oil.
3. Place mushrooms on ungreased baking sheet and heat for 3 minutes in oven. Remove and evenly fill the caps with the walnuts and then cheese. Return to the oven until the cheese is melted, about 2 minutes.
4. Serve as an appetizer with knives and forks, or cut into quarters and pass as a hors d'oeuvre.

Serves 4.