Portobello mushrooms are stuffed with fresh tomatoes and topped with crunchy and cheesy breadcrumbs. It’s a fantastic appetizer or vegetarian entree!
I have a thing for mushroom recipes. It probably has something to do with the fact that I don’t eat them very often, due to my family’s passionate dislike of the meaty vegetable. I’m considering sending all of them on a vacation for a week so I can eat nothing but mushrooms…in baked eggs, in a twist on chicken Marsala, in a vegan mushroom soup…and so on. Just the fungi and me…a week in heaven.
In the meantime, these roasted portobello mushrooms, stuffed with tomato slices and garlic, and topped with a crunchy panko breadcrumb and cheese topping, will keep me satisfied. The flavors are fantastic and the recipe comes together in no time!
I used Kerrygold’s Skellig sweet cheddar cheese in this recipe, but their popular Dubliner cheese would work just as well.
I’m sharing the recipe on Kerrygold’s blog today, so head over there for the recipe and more about the weekend that inspired it!
Other portobello mushroom recipes:
Cookin’ Canuck’s Southwestern Stuffed Portobello Mushroom with Cumin Black Beans {Vegetarian}
Cookin’ Canuck’s Grilled Tofu Stacks with Pesto & Grilled Vegetables
Foodiecrush’s Pizza Stuffed Portobello Mushrooms
Bev Cooks’ Portobello Mushrooms with Kale Pesto Guacamole
Katrina @ Warm Vanilla Sugar says
Nom nom nom! This looks so yummy!!
Norma | Allspice and Nutmeg says
This does look delicious. I would make this for me when the hubby isn’t home. I love mushrooms.
Catherine says
Those mushrooms look great!!! Blessings dear. Catherine
cheri says
Hi Dara, oh these look wonderful, it’s a shame you kids don’t care for mushrooms, but hey that’s more for you, love your stuffing! Happy week-end to you!
Helen @ Scrummy Lane says
I was reminded how much I liked mushrooms just yesterday when I had them in a salad (with Greek goat’s cheese and basil – amazing!) These sound like a fantastic healthy appetizer. I bet the crunchy cheesy topping really makes them shine.
Christine from Cook the Story says
Oh MY! That breadcrumb topping takes these amazing little mushrooms over the top!