I found this delightful recipe on the Kerrygold website today. After reading about the benefits of consuming cheese and butter from pasture raised cows, I decided to make a trip to my local co-op to buy some aged cheddar as well as Dubliner cheese to go with my morning eggs. After making a nice grilled cheese sandwich (I’ve been cheating this weekend with Ezekiel bread!) today I decided to see what Paleo friendly recipes I could find on the Kerrygold website and here’s what I found:
Roasted Portobello Mushrooms with Skellig Cheese Breadcrumb Topping
Serves 6 Ingredients:
- 6 portobello mushrooms, stems & gills removed
- 3 tbsp balsamic vinegar
- 1 ½ tbsp olive oil, divided
- 1 clove garlic, minced
- 1 tomato, cut into six ¼-inch slices
- ¼ cup + 2 tbsp (packed) Kerrygold Skellig Cheese
- ¼ cup + 2 tbsp panko breadcrumbs
- 1 tbsp olive oil
- ¼ tsp salt
- 4 basil leaves, thinly sliced
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- Place the portobello mushrooms in a baking dish.
- Whisk together the balsamic vinegar and 1 ½ tablespoons olive oil, and rub the mixture on the mushrooms.
- Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes.
- In a small bowl, stir together the Skellig cheese, breadcrumbs, 1 tablespoon olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
- Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Serve.