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Meaty portobello mushroom caps are filled
with chopped walnuts and crumbled blue cheese and baked just
until the cheese melts.
Portobellos with
Walnuts and Blue Cheese
- 1 (6-ounce) package Portobella caps
Vegetable oil
1/2 cup coarsely chopped toasted walnuts
1 cup (4-ounces) blue cheese, crumpled
- Preheat the oven to 350°F (175°C).
- Wipe the mushroom caps clean and brush
with a little oil.
- 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.
- Serve as a first course with knives and
forks, or cut into quarters and pass as a hors d'oeuvre.
Serves 4.
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