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cheese topped portabello mushrooms

(1 rating)
MisDisturbed19 avatar
Recipe by
Brandy Bender
@MisDisturbed19
Darrington, WA

Cheesey Goodness!

(1 rating)
yield 4 - 8
prep time 5 Min
cook time 25 Min

Ingredients For cheese topped portabello mushrooms

  • 8
    portabello mushrooms
  • 6 oz
    dubliner cheese, grated
  • 2 lg
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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