This recipe serves 2 people and is perfect for lunch or a starter dish. It will take you about 30 minutes in total to prepare and cook; 10 minutes for preparation and 20 minutes for cooking.
Here’s what you’ll need:
– Fresh or frozen breadcrumbs, 60g
– Roughly chopped fresh parsley, 40g
– Roughly chopped fresh mint, 20g
– Grated Parmesan, 30g
– A pinch of sea salt
– 4 Portobello mushrooms, large
– Olive oil, 1 tbsp
– Cooleeney cheese, 120g
Start by turning your oven on to preheat at 180 degrees. While the oven is heating up, create the herb mixture by combining the breadcrumbs, parsley, mint, Parmesan, and a bit of sea salt in a food processor until it forms fine crumbs. It’s okay if it’s a bit clumpy.
Next, prepare the mushrooms by detaching the stems and gills and peeling off the outer skin. Lightly coat the mushrooms with olive oil, and then position them on a baking tray with the cap side down. Afterward, cut the Cooleeney cheese into four large discs and put one in each mushroom. Finish by completely covering the cheese with the herb and Parmesan mixture.
Bake the mushrooms for around 18-20 minutes in the oven. When they’re done, they should be golden brown on top, have a vibrant green colour and contain melted cheese in the centre.