Cheese topped Portabello Mushrooms

Brandy Bender


Cheesey Goodness!


★★★★★ 1 vote

4 - 8
5 Min
25 Min


  • 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

How to Make Cheese topped Portabello Mushrooms


  1. Preheat oven to 400 degrees F.
  2. Wipe the mushrooms with a damp paper towel, remove the stems, and chop finely. Place the mushrooms, cup side up, on a baking sheet.
  3. In 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.
  4. Bake for 20 to 25 minutes, until the cheese is browned.
  5. Serves 8 as a first course,
    Serves 4 as a side dish.

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