Stuffed portobello with melting tallegio

July 4, 2012

Stuffed portobello with melting tallegio

Page 56, Ottolenghi

 

These stuffed mushrooms were fantastic – rich without being too much, earthy and filled with herbs and aromatics. I think this is a dish better served in the fall or winter, but I could not resist the pull of this recipe. And while it is not a typical 4th of July dish, my idea this 4th of July was to hole up in our air-conditioned home and avoid the crazy crowds of cranky revelers in the 102 degree heat, so it worked just fine.

I have not cooked with tallegio before, and I can promise you that it will begin making an appearance in our home regularly. Yum! A little foot-y but smooth and melty. I think it will have many a cheese application.

 

Stuffed Portobello with Melting Taleggio
From Plenty by Yotam Ottolenghi

4 large portobellos, stalks removed
6 tbs olive oil
salt and black pepper
1 small onion, diced (note: arugula files used 2 shallots
1 celery stalk, finely diced (note: arugula files used 2 stalks)
2 cups finely chopped sun-dried tomatoes 
2 garlic cloves, crushed
1/2 cup parmesan cheese
1 tbs chopped tarragon leaves
4 tbs coarsely shredded basil leaves
3.5 ounces taleggio, sliced

Preheat the oven to 350 degrees. Line an oven tray with baking parchment. Place the mushrooms on the tray, tops facing down, drizzle with a little oil, season with salt and pepper and bake for about 15 minutes or so, until the mushrooms begin to soften. {note: the small button mushrooms took about 8 minutes}.

Meanwhile, heat two tablespoons of oil in a sauté pan and add the onion and celery. Cook on low heat for five to 10 minutes, stirring every few minutes, until the vegetables are soft but have not browned. Add the sun-dried tomatoes and garlic, cook for a few minutes more, then remove from the heat and leave to cool down.

Once cool, add the parmesan, some of the basil, and the tarragon, to the mixture and season with freshly ground pepper (you can add a little salt, but not much because taleggio is very salty).

Pile the filling on the whole mushrooms and top with the slices of taleggio. Return to the oven and bake for about 10 minutes, until the cheese melts and the mushrooms are hot.

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