Favorite Recipe

Recipe Summary:
Yield: 4 servings

Ingredients:

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

Preparation:

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.