Three-Cheese Crusted Stuffed Portabellos

PREP TIME: 15 Min

COOK TIME: 15 Min

SERVES: 10

  • 10 Meadow Mushroom Small Portabellos or White Flats
  • 4 slices grainy bread
  • 50 g blue cheese
  • 50 g ground parmesan
  • 100 g brie or camembert
  • 2 cloves garlic chopped
  • 1 red onion finely chopped
  • 2 Tbsp fresh thyme leaves
  • honey to serve

Method

  1. Pre-heat the oven to 180°C.
  2. Clean, trim and remove the stalks of the mushrooms.
  3. Place the mushroom stalks, bread, cheeses, chopped garlic, chopped red onion and half the thyme leaves into the food processor.
  4. Pulse the processor until the mixture is barely combined. It is best that it remains a very coarse texture, with discernible pieces of bread, onion, and various cheeses visible.
  5. Divide this stuffing between the mushroom caps, pressing it onto the cap covering all the gills.
  6. Cook on a flat oven dish 15 mins and then grill lightly to brown the tops.
  7. Remove from the oven and drizzle with honey before sprinkling over the remaining thyme leaves.

Serving Suggestions.

  • These are great paired with any kind of meat, but work especially well with steak.
  • They work very nicely as a first course, light lunch or dinner on their own, or if made with button mushrooms instead of the flats, you’ve got a tasty finger food item for entertaining.

MADE WITH

Small Portabello Mushrooms
Small Portabello