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Portobello Mushroom topped with Whirl™

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About this recipe

Large, flat Portobello mushrooms are stuffed with sweet shallots, fresh herbs and crunchy breadcrumbs and topped off with a slice of Herb and Garlic Whirl. Serve as a starter with a salad garnish.


  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • 150g white breadcrumbs
  • 6 x 1cm thick slices of Herb and Garlic Whirl
  • 2 tbsp parsley, freshly chopped
  • 6 portabello mushrooms




  1. Pre-heat the oven to 170C.
  2. Heat the oil in a pan and add shallots. Cook on a low heat until the shallots brown and begin to soften.
  3. In a bowl mix together the breadcrumbs, shallots and herbs. Mix until well combined.
  4. Peel and remove the stems from the mushrooms.
  5. Divide the stuffing mix between the mushrooms, lightly pressing the stuffing into the base of the mushrooms.
  6. Top each mushroom with the Herb and Garlic Whirl slices.
  7. Place the prepared mushrooms onto a baking tray and bake in the oven for 30 minutes.