Cheese topped Portabello Mushrooms

Brandy Bender

By
@MisDisturbed19

Cheesey Goodness!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 - 8
Prep:
5 Min
Cook:
25 Min

Ingredients

8
portabello mushrooms
6 oz
dubliner cheese, grated
2 large
tomatoes, skinned, cored and finely chopped
1 Tbsp
fresh basil, chopped
salt and freshly ground black pepper
2
eggs, separated
4 Tbsp
kerrygold irish butter, melted

Step-By-Step

1Preheat oven to 400 degrees F.

2Wipe the mushrooms with a damp paper towel, remove the stems, and chop finely. Place the mushrooms, cup side up, on a baking sheet.

3In a bowl, combine the stems, cheese, tomatoes, basil, salt and pepper, and egg yolks. With an electric mixer, beat the egg whites until stiff peaks form. Fold into the cheese mixture, then spoon onto the mushrooms.

4Bake for 20 to 25 minutes, until the cheese is browned.

5Serves 8 as a first course,
Serves 4 as a side dish.

About this Recipe