Stuffed Portobello With Melted Havarti
Prep time
Cook time
Total time
Serves: 4 servings
  • For The Slow Roasted Tomatoes
  • 6-8 Roma tomatoes
  • ¼ cup olive oil
  • Kosher salt
  • For The Stuffed Portobellos
  • 4 large portobello mushrooms
  • 4 tablespoons olive oil plus more for drizzling
  • 1 cup slow roasted tomatoes (or sun-dried tomatoes for more intense flavour), chopped
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 small yellow pepper, finely chopped
  • 2 cloves of garlic, minced
  • ½ cup finely grated Parmesan
  • 1 tablespoon fresh tarragon, finely chopped
  • 4 tablespoons + 1 tablespoon of fresh basil, chopped
  • 4 tablespoons fresh Italian parsley, chopped
  • 6 oz Havarti cheese, sliced (equals about 160 gram package of pre-sliced cheese)
  1. For The Slow Roasted Tomatoes
  2. Pre-heat oven to 250 degrees c. and prepare a large baking sheet with parchment paper.
  3. Thinly slice tomatoes and remove seeds if desired. Spread the slices on your prepared baking sheet sprinkle with Kosher salt and drizzle with ¼ cup olive oil.
  4. Roast tomatoes for 2½ hours. Store in an air tight container in the refrigerator for up to 1 week.
  5. For The Stuffed Portobellos
  6. Pre-heat oven to 350 degrees c. and prepare a large baking sheet with parchment paper.
  7. Remove stalks from the mushrooms and save for another use. Using a damp paper towel, gently clean each mushroom. Place on baking sheet, season with Kosher salt and drizzle with olive oil. Roast for about 15 minutes or until the mushrooms start to soften.
  8. Next, in a medium sized skillet, heat 4 tablespoons of olive oil over medium low heat and add the chopped onion, celery and pepper, season with Kosher salt and pepper and cook for 4 to 5 minutes until the onions become translucent and the peppers begin to soften. Add the garlic and continue to cook for another minute, then add the chopped sun-dried or slow roasted tomatoes.
  9. Let all the flavours meld for another few minutes, then remove from heat and stir in the tarragon, 4 tablespoons of the basil, the Italian parsley and the Parmesan cheese.
  10. Set aside and let cool.
  11. When cooled, divide the mixture on top of the four mushrooms and top with equal amounts of Havarti cheese.
  12. Return to the oven and let bake for about 10 minutes or the cheese melts.
  13. Remove from oven and sprinkle the remaining 1 tablespoon of basil over each mushroom.
  14. Serve immediately and enjoy!
Recipe by Log Cabin Girl at