cheese topped portabello mushrooms

Name: Cheese topped Portabello Mushrooms
Prep time: 5 min
Cook time: 25 min
Yield: 4
Ingredients: 8 - portabello mushrooms; 6 ounce(s) dubliner cheese, grated; 2 large tomatoes, skinned, cored and finely chopped; 1 tablespoon(s) fresh basil, chopped; - salt and freshly ground black pepper; 2 - eggs, separated; 4 tablespoon(s) kerrygold irish butter, melted

(1 RATING)

113 Pinches 1 Photo

Brandy Bender

Darrington, WA

Updated on May 22, 2011

Cheesey Goodness!

Rate

prep time 5 Min

cook time 25 Min

method ---

yield 4 - 8

Ingredients

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

How To Make cheese topped portabello mushrooms

Step 1

Preheat oven to 400 degrees F.

Step 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.
Step 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.
Step 4

Bake for 20 to 25 minutes, until the cheese is browned.
Step 5

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