Three-Cheese Crusted Stuffed Portabello Bruschetta
Light Mushroom Starter with Blue Cheese, Parmesan, and Brie Crust
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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10 Meadow Mushrooms Small Portabello Mushrooms
or White Flats Mushrooms
4 slices multigrain bread
50g blue vein cheese
50g Parmesan cheese
100g brie cheese
2 garlic cloves
1 red onion
2 Tbsp fresh thyme leaves
For the Stuffed Mushrooms
Pre-heat the oven to 180°C.
Clean, trim and remove the stalks of the mushrooms.
Place the mushroom stalks, bread, cheeses, chopped garlic, chopped red onion and half the thyme leaves into the food processor.
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.
Divide this stuffing between the mushroom caps, pressing it onto the cap covering all the gills.
Cook on a flat oven dish 15 mins and then grill lightly to brown the tops.
Remove from the oven and drizzle with honey before sprinkling over the remaining thyme leaves.