Subscriber OnlyRecipes

Stuffed baked Portobello mushrooms

Serves: 2
Course: Lunch, starter
Cooking Time: 20 mins
Prep Time: 10 mins
  • 60g breadcrumbs, fresh or frozen
  • 40g fresh parsley, roughly chopped
  • 20g fresh mint, roughly chopped
  • 30g Parmesan, grated
  • Sea salt
  • 4 large Portobello mushrooms
  • 1 tbsp olive oil
  • 120g Cooleeney cheese
  1. Preheat the oven to 180 degrees.
  2. To make the herb topping, add the breadcrumbs, parsley, mint, Parmesan and a sprinkle of salt into a blender and blend until fine crumbs are formed. Don’t worry if they clump together a little bit, this is what you want.
  3. Remove the stems and gills from the mushrooms and carefully peel off the outer skin. Brush the mushrooms lightly with olive oil, then place on a baking tray, cap side down.
  4. Slice four large discs of Cooleeney cheese and place one in each of the mushrooms, then top each with the herb and Parmesan crumb, filling it out to the edges.
  5. Bake in the oven for 18-20 minutes until golden brown on top, bright green throughout, with melting cheese in the middle.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.