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Stuffed portobello mushrooms with taleggio

Name: Stuffed portobello mushrooms with taleggio
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 8 portobello mushrooms; 50g unsalted butter; 2 tbs extra virgin olive oil, plus extra to drizzle; 2 onions, finely chopped; 2 garlic cloves, crushed; 12 sage leaves, finely chopped; 125g fresh breadcrumbs; 200g Taleggio cheese(or brie), rind removed, chopped; 1 egg, beaten; Juice of 1 lemon, to serve; Flat-leaf parsley leaves, to serve; Cos lettuce leaves, to serve; Lemon wedges, to serve

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05m

25m

Stuffed portobello mushrooms with taleggio

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by Shannon Bennett

Chef

Sep 13, 2001

Halve the recipe to serve it as an entree, or serve as part of a finger food menu at your next party. However you serve them, you're bound to enjoy it.

8 portobello mushrooms
50g unsalted butter
2 tbs extra virgin olive oil, plus extra to drizzle
2 onions, finely chopped
2 garlic cloves, crushed
12 sage leaves, finely chopped
125g fresh breadcrumbs
200g Taleggio cheese(or brie), rind removed, chopped
1 egg, beaten
Juice of 1 lemon, to serve
Flat-leaf parsley leaves, to serve
Cos lettuce leaves, to serve
Lemon wedges, to serve

Method

1.

Preheat oven to 200°C. Place mushrooms on a paper-lined baking tray. Season.
2.

Heat a frypan over medium heat. Add butter, oil, onion, garlic and sage, and cook gently for five minutes until softened. Transfer to a large bowl.
3.

Add breadcrumbs to the onion mixture and stir to combine. Add half the cheese, the egg and season. Combine well, then spoon generously into the mushrooms. Top with remaining cheese.
4.

Place mushrooms in the oven and roast for 15-20 minutes until golden on top.
5.

Arrange mushrooms onto serving dishes. Drizzle with extra oil and lemon juice. Scatter with parsley and serve with lemon wedges and lettuce leaves.