Ingredients: • 8 portabello mushrooms
• 6 ounces Dubliner cheese, grated
• 2 large tomatoes, skinned, cored and finely chopped
• 1 tablespoon Italian seasoning
• Salt and freshly ground black pepper
• 2 eggs, separated
Preheat oven to 400° F. Wipe the mushrooms with a damp paper towel, remove the stems, and chop finely. Place the mushrooms, cup side up, on a baking sheet.
In a bowl, combine the stems, cheese, tomatoes, basil, salt, pepper, and egg yolks. With an electric mixer, beat the egg whites until stiff peaks form. Fold into the cheese mixture, then spoon onto the mushrooms. Bake for 20 to 25 minutes, until the cheese is browned. Serves 8 as a starter.