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  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 20­25 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.