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Havarti Mushrooms

IMG_6186There’s a restaurant in town, M’s Pub, that makes the most sinful and enjoyable dish.   Buttery seasoned shrimp, covered in hot, melty Havarti cheese and served with a baguette.  It’s indulgent and rich and a dish that must be shared.

Sometimes life calls for indulgent dishes.  So, I’ve taken this as my inspiration and created Havarti Mushrooms.  I was feel a little sinful eating these, so I only make them once or twice a year.  I highly recommend inviting some friends over, so you aren’t tempted to finish the whole pan on your own!

Havarti Mushrooms

serves 2-3


  • 1 Tablespoon of butter
  • 1 clove garlic, minced
  • 6 medium portobello mushrooms, cleaned, stems removed
  • 1/2 teaspoon basil
  • 3 slices Harvarti Cheese
  • baguette, sliced

1. Preheat the broiler on high.

2.  In an escargot dish, distribute the butter and garlic to evenly.  Place one mushroom in each spot.  Sprinkle with basil.  Cover with the cheese. (If an escargot dish is not available, use a small glass or ceramic dish that is just big enough to fit the mushrooms.)


3.  Place under the broiler for about 5 minutes or until the cheese is bubbly and light brown.  Serve immediately with slices of baguette.  Use a fork or spoon to scoop out the mushrooms and cheese.


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