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Cheese Topped Portobello Mushrooms
8 large Portobello mushrooms, wiped

6 oz Dubliner cheese, grated

2 large tomatoes, skinned, cored and finely chopped

1 oz pack fresh Mediterranean herbs, finely chopped

Salt and freshly ground black pepper

2 medium size eggs, separated

8 slices white bread

2 oz Kerry gold butter, melted

Preheat the oven to 400 degrees F.

Remove the stalks from the mushrooms and finely chop
In a bowl mix together the mushtoom stalks, dubliner cheese, tomatoes,
herbs, seasoning and egg yolks.
In a clean grease free bowl whisk the egg whites until stiff, then using a
metal spoon fold them into the Dubliner cheese mixture.
Place the mushroom cup side uppermost on a baking sheet and pile the cheese
mixture on top.
Bake for 20-25 minutes until cooked.
While the mushrooms are cooking, cut 3 1/2 inch discs of bread using a
cutter or cup then brush both sides lightly with the melted butter.
Place these on a baking sheet and cook for 10 minutes. When the mushrooms
are cooked place each on top of the toasted disc and serve immediately.
Minted new potatoes in melted Kerrygold butter and stir-fried vegetables
can be served with this dish.

Serves 4