3 large portobello mushroom caps
2 ounces blue cheese, crumpled
1/2 cup walnuts, coarsely chopped
Vegetable oil

Preheat the oven to 350 degrees F.

Wipe caps clean and gently brush them with a little oil. Place them on a cookie sheet and bake for 3 to 4 minutes. Remove from the oven and evenly fill the caps with the walnuts then the blue cheese. Bake for another 3 to 4 minutes.

Serve as an appetizer with knives and forks, or cut into quarters and pass as an hors d'oeuvre to be picked up by hand.