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Grilled field mushroom gratin

Name: Easy mushroom gratin recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 8 large field mushrooms, stalks removed; 1/3 cup (80ml) extra virgin oil, plus extra to drizzle; 50g unsalted butter; 2 onions, finely chopped; 1 tbs finely chopped sage leaves, plus fried sage leaves to serve; 125g fresh sourdough breadcrumbs; 200g Taleggio cheese, 100g roughly chopped and 100g cut into 8 slices; 1 egg, lightly beaten

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https://healthimprovements.info/recipes/easy-mushroom-gratin-recipe/fi8nkamk — Grilled field mushroom gratin

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by Shannon Bennett

Chef

Nov 02, 2019

This recipe sees fresh field mushrooms being stuffed with cheese and breadcrumbs.

8 large field mushrooms, stalks removed
1/3 cup (80ml) extra virgin oil, plus extra to drizzle
50g unsalted butter
2 onions, finely chopped
1 tbs finely chopped sage leaves, plus fried sage leaves to serve
125g fresh sourdough breadcrumbs
200g Taleggio cheese, 100g roughly chopped and 100g cut into 8 slices
1 egg, lightly beaten

Method

1.

Preheat the oven to 200°C.
2.

Place mushrooms, stalk-side up, in a 1.75L (7-cup) capacity flameproof and ovenproof dish. Drizzle over the olive oil and season to taste.
3.

Heat butter in a medium frypan over high heat. Add the onion and chopped sage, and cook, stirring occasionally, for 4-5 minutes until onion has softened. Transfer to a large bowl. Add breadcrumbs and mix to combine. Add the chopped Taleggio cheese and egg, season and stir to combine. Spoon mixture evenly among mushrooms and season.
4.

Roast for 15-20 minutes until starting to turn golden on top. Place a slice of Taleggio over the top of each mushroom, return to the oven and roast for a further 10-12 minutes until cheese is melted and golden. Drizzle over extra olive oil and scatter over fried sage leaves to serve.