Stuffed portobello mushrooms with taleggio | Recipe Cart
Halve the recipe to serve it as an entree, or serve as part of a finger food menu at your next party. However you serve them, you're bound to enjoy it.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Spoon
- Serving platter
- Chef's knife
- Cutting board
- Citrus press
Ingredients
- 8 portobello mushrooms
- 50g unsalted butter
- 2 tbs extra virgin olive oil, plus extra to drizzle
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 12 sage leaves, finely chopped
- 125g fresh breadcrumbs
- 200g Taleggio cheese(or brie), rind removed, chopped
- 1 egg, beaten
- Juice of 1 lemon, to serve
- Flat-leaf parsley leaves, to serve
- Cos lettuce leaves, to serve
- Lemon wedges, to serve
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