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Three-Cheese Crusted Stuffed Portabello Bruschetta

Light Mushroom Starter with Blue Cheese, Parmesan, and Brie Crust

10

Serves

15 mins

Prep Time

15 mins

Cook Time

Meadow Mushrooms

Recipe author

Meadow Mushrooms

We've put a twist on a traditional bruschetta by swapping ciabatta bread for large portabello mushroom caps.

They work very nicely as a first course, light lunch or dinner on their own, or if made with button mushrooms instead of the flats, you’ve got a tasty finger food item for entertaining. They pair beautifully with any kind of meat, but work especially well with steak.

Recipe courtesy of Meadow Mushrooms.

These are great paired with any kind of meat, but work especially well with steak. They work very nicely as a first course, light lunch or dinner on their own, or if made with button mushrooms instead of the flats, you’ve got a tasty finger food item for entertaining.

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Special Occasion & Entertaining,

Breakfast & Brunch,

Lunch,

Easy,

Under 30 Minutes,

Ingredients

Stuffed Portabellos

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10 Meadow Mushrooms Small Portabello Mushrooms

or White Flats Mushrooms

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4 slices multigrain bread

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50g blue vein cheese

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50g Parmesan cheese

ground

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100g brie cheese

or camembert

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2 garlic cloves

chopped

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1 red onion

finely chopped

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2 Tbsp fresh thyme leaves

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honey

to serve

Method

For the Stuffed Mushrooms

Serving Suggestions

1

Pre-heat the oven to 180°C.

2

Clean, trim and remove the stalks of the mushrooms.

3

Place the mushroom stalks, bread, cheeses, chopped garlic, chopped red onion and half the thyme leaves into the food processor.

4

Pulse the processor until the mixture is barely combined. It is best that it remains a very coarse texture, with discernible pieces of bread, onion, and various cheeses visible.

5

Divide this stuffing between the mushroom caps, pressing it onto the cap covering all the gills.

6

Cook on a flat oven dish 15 mins and then grill lightly to brown the tops.

clock

Start Timer

7

Remove from the oven and drizzle with honey before sprinkling over the remaining thyme leaves.

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