Stuffed Portobello with melted Taleggio
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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