Cheese topped Portabello Mushrooms

★★★★★ 1 Review
MisDisturbed19 avatar
By Brandy Bender
from Darrington, WA

Cheesey Goodness!

serves 4 - 8
prep time 5 Min
cook time 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

  • 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.