Roasted Portobello Mushrooms with Skellig Cheese Breadcrumb Topping

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

Directions:

  • 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.
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