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Dairy Council

Savoury Dishes

Portobella mushroom stuffed with cheddar & spring onions

Serves 4


4 Portobello mushrooms

80g baby mushrooms

1 tablespoon garlic infused olive oil

4 spring onions, finely chopped

100g breadcrumbs

60g NI Cheddar cheese, grated

Serves 4


Set oven temperature 175ºC/325ºF/Gas 3

Wash and remove stalks from the portobello mushrooms, finely chop mushrooms and spring onions. Heat olive oil in a pan and cook the mushrooms then the spring onions. Remove and stir in breadcrumbs and grated Cheddar cheese.

Divide the stuffing among each mushroom. Place onto an oven tray, drizzle a little olive oil on top before roasting for 20 minutes. Serve with salad.