Stuffed Portobello with melted Taleggio

Another satisfying vegetarian dish from Yotam Ottolenghi's Plenty: Vibrant Vegetable Recipes from London's Ottolenghi. I didn't miss the meat at all!

If you like blue cheeses you'll probably enjoy Taleggio, but for me I prefer a milder cheese. For this dish, the key is to use a cheese that melts and stays smooth and doesn't get grainy. Some milder substitutes include Gruyere, Fontina, Swiss Raclette and Emmentaler.

Stuffed Portobello with melted Taleggio 
Adapted from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi
Serves 4-5 as a starter

Preheat oven to 350°F.

Line a jelly roll pan with parchment paper.  Lay on top of pan, stalk-side up:
4 large or 5 medium Portobello mushrooms, stalks removed

Drizzle and season mushrooms with:
4 tablespoons olive oil
salt and black pepper, to taste

Place mushrooms in oven and roast for about 15 minutes, or until they begin to soften.

Meanwhile, in a saute pan using low heat, heat up:
2 tablespoons olive oil

Add and cook until soft but not brown, stirring every few minutes during cooking:
1 small onion, finely diced
1 celery stalk, finely diced

Add to the saute pan and cook for a few more minutes:
2 cups finely chopped sun-dried tomatoes
2 garlic cloves, crushed 

Remove from heat and set aside to cool.

Once cool, add:
1/2 cup grated Parmesan
1 tablespoon chopped tarragon leaves
2 tablespoons coarsely shredded basil leaves
black pepper to taste

Divide filling equally, placing it on top of the mushrooms.  Top mushrooms with:
3 1/2 oz Taleggio, sliced

Return to oven and bake for about 10 minutes or until cheese melts and mushrooms are tender. Transfer to serving plates and garnish with:
2-3 tablespoons coarsely shredded basil leaves

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