Cheese Topped Portabello Mushrooms

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   Preheat the oven to 400 degrees F.

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   1. Remove the stalks from the mushrooms and finely chop

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   2. In a bowl mix together the mushtoom stalks, dubliner cheese, tomatoes,

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   herbs, seasoning and egg yolks.

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   3. In a clean grease free bowl whisk the egg whites until stiff, then using a

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   metal spoon fold them into the Dubliner cheese mixture.

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   4. Place the mushroom cup side uppermost on a baking sheet and pile the cheese

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   mixture on top.

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   5. Bake for 20-25 minutes until cooked.

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    6. While the mushrooms are cooking, cut 3 1/2 inch discs of bread using a

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    cutter or cup then brush both sides lightly with the melted butter.

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    7. Place these on a baking sheet and cook for 10 minutes. 8. When the mushrooms

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    are cooked place each on top of the toasted disc and serve immediately.

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    9. Minted new potatoes in melted Kerrygold butter and stir-fried vegetables

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    can be served with this dish.

No additional tips available.