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

I can easily imagine someone writing a PhD thesis on different cheeses and how they melt. Here are a few of my modest observations: young varieties, such as fontina or mozzarella, melt at a relatively low temperature and therefore don’t ‘break’ but stay creamy and smooth; other, more mature cheeses, such as Gruyère and some cheddars, are wonderfully pungent but tend to split and turn gritty. This is why I often choose Taleggio, a wonderfully soft cow’s milk variety from northern Italy. It has the strong aroma of a mature cheese and melts evenly and smoothly.

Serves 4 as a starter

(p 56, Plenty)


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

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