Stuffed Portobello Mushrooms With Tarragon And Taleggio

I love mushrooms but unfortunately the boys aren’t keen so this is my way of having a mushroom all to myself! These are BIG mushrooms, around 100g each so really a meal in themselves! You can use small mushrooms and serve them as a little nibble, both work well.

Makes 2 large stuffed mushrooms.

Ingredients

2 large portobello mushrooms, around 100g each

12 drained sundried tomato halves, diced finely

2 teaspoons of oil from the drained tomatoes

1/2 red onion, finely diced

1 garlic clove, finely chopped

2 teaspoons freshly chopped parsley

1 teaspoon freshly chopped tarragon

salt and pepper

80-100g taleggio or fresh mozzarella

 Method

Preheat the oven to 200 degrees Centigrade.

Heat the oil in a frying pan over a medium heat.

Once hot, add the chopped onion, garlic and tomatoes and cook gently for 5 minutes until the onion is soft.

Take off the heat and add the parsley, tarragon, salt and pepper.

Remove the stem from each mushroom and spoon the tomato mixture into the two mushrooms.

Slice the taleggio and lay on top of the tomato mixture.

Place the mushrooms onto a baking sheet and bake for 10-15 minutes until the cheese is golden.

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