Ingredients
- 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
- Preheat the oven to 180 degrees.
- 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.
- 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.
- 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.
- Bake in the oven for 18-20 minutes until golden brown on top, bright green throughout, with melting cheese in the middle.
