This is such a wonderful vegetarian dish and easy to prepare. This recipe calls for Taleggio, a mature cheese from Northern Italy. It has a strong aroma and it melts evenly and smoothly so it’s really is the best choice for this dish. If you can’t find this kind of cheese you can substitute Fontina or even Mozarella.
Recipe adapted from my favorite chef and cookbook author Yotam Ottolenghi from London.
4 large portobello mushrooms
6 tbsp olive oil
salt & black pepper
1 celery stalk finely diced
1 small onion diced finely
2 garlic cloves
1/4 c grated Parmesan
1 tbsp tarragon leaves chopped
4 tbsp coarsely shredded basil leaves
3 1/2 oz Taleggio sliced (or Fontina or any good soft cheese)
Preheat oven to 350 degrees F. Line baking sheet with foil or parchment paper. Place the mushrooms, stalk side up on the baking sheet and drizzle over a little oil and some salt and pepper. Roast for about 15 minutes in the oven until the mushrooms begin to soften.
Meanwhile heat up 2 tbsp of the oil in a saute pan, add the onion, celery and cook in low heat for 5 to 10 minutes or until soft but not brown. Stir every few minutes. Add the sun-dried tomatoes and garlic and just cook for a few minutes. Remove from the heat and let it cool down.
Once cool, add the Parmesan, tarragon and half of the basil to the mixture ans season with salt & pepper. If you are using Taleggio cheese, just add a little salt or skip on the salt, Taleggio is very salty.Pile up the filling into the whole mushrooms and top with the Taleggio slices. Return to the oven and cook for about 10 minutes or until the cheese melts and the mushrooms are tender.
Transfer the mushrooms to a serving platter and drizzle with oil and garnish with the remaining basil and serve right away with your favorite green salad. Enjoy!!!!