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 Mushrooms stuffed with Cheese & Herbs

4 large flat mushrooms
(Portobello Mushrooms for a special meal)
1 slice white bread
1/4 cup cheddar cheese
2 tablespoons butter
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 clove garlic
salt and freshly ground black pepper
olive oil


Wash mushrooms and cut off stems.
Chop stems finely.
Combine bread, mushroom stems, thyme, oregano, rosemary, garlic, salt and pepper in a food processor and blend until evenly mixed. Brush tops of mushroom with olive oil and place 1/2 tablespoon of butter inside.
Place on hot grill for about 4 minutes.
Remove from grill and stuff with breadcrumb mixture.
Return to grill and cook an additional 4 minutes

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