Photo by: Jonathan Lovekin

Stuffed portobello with melting Taleggio

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4 large portobellos (or another similar mushroom), stalks removed about 90ml olive oil
1 small onion, finely diced
1 celery stick, finely diced
100g sun-dried tomatoes, finely chopped
2 garlic cloves, crushed
50g Parmesan, grated
1 tbsp chopped tarragon leaves
4 tbsp coarsely shredded basil leaves
100g Taleggio, sliced
salt and black pepper


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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