Stuffed Portobello with Melting Taleggio
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Mixing bowl
- Serving platter
Ingredients
- 4 large portobellos (or another similar mushroom), stalks removed
- 6 tbsp California Olive Ranch extra virgin olive oil
- Salt
- black pepper
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 2 cups finely chopped sun-dried tomatoes
- 2 garlic cloves, crushed
- ½ cup grated Parmesan
- 1 tbsp chopped tarragon leaves
- 4 tbsp coarsely shredded basil leaves
- 3 ½ oz Tallegio, sliced
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