Cheesy Portobello Mushrooms with Pecan Nuts

Recipe for cheese filled baked mushrooms with crunchy, nutty crust and freshly baked bread

As a starter or side dish, this large baked Portobello is a real treat for the palate. Creamy melted cheese with roasted pecan nuts and a crispy panko crust make this dish a simply delicious starter or side dish. For the final touch, a splash of lime juice provides an interesting freshness and brings the ensemble into perfect harmony. Perfect as a side dish served with potatoes, pasta or chicken.

15 minutes

For 10 people

INGREDIENTS (10 portions)

30 Portobello Mushrooms

100 g Oldenburger Butter, unsalted

30 pecan nuts

100 g panko flour

100 g Oldenburger Gouda 48% fat i.d.m.

100 g Oldenburger Emmental 45% fat i.d.m.

a few sprigs of thyme

sea salt 

black pepper

2 limes 

150 g rocket salad


The umami flavour of the mushrooms is great in combination with different kinds of cheese and marvellous pecan nuts

Brush the mushrooms and remove the stalk. Preheat the oven to 180°C. Roast the pecan nuts in a pan without any fat. Grate the cheese. Halve the limes and squeeze out the juice. Cut the stalks into small pieces.

The Mushrooms
Fry the mushroom stalks in Oldenburger Butter and season with salt. Fill the mushrooms with nuts, grated cheese, mushroom stalks, thyme, salt and ground black pepper, lime juice and panko. Bake them for about 20 minutes, until golden brown.

The Final Touch
Garnish the mushrooms with some thyme and serve.


01. Real Cheese – as opposed to analogous cheese – makes all the difference when melted cheese is asked for. It has a superior taste and excellent melting qualities – and tastes great even when cooling down. Real cheese is made from fresh cow’s milk with no added flavourings. It is a highly valuable grocery and part of a health conscious diet.

03. Cheese is a wholesome food and high in calcium and vitamins A, B2, B12, D and is a good source of protein.

02. The higher the fat content, the better the cheese will melt.

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