STUFFED POR­TO­BELLO MUSH­ROOMS WITH TALEGGIO

Sunday Tasmanian - Tassie Living - - NEWS -

“Halve the recipe to serve it as an en­tree”

SERVES 4

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 (or brie), rind re­moved,

chopped 1 egg, beaten Juice of 1 lemon, lemon wedges, flat-leaf pars­ley leaves, cos let­tuce leaves to serve Pre­heat oven to 200°C. Place mush­rooms on a pa­per-lined bak­ing tray. Sea­son.

Heat a fry­pan over medium heat. Add but­ter, oil, onion, gar­lic and sage, and cook gen­tly for five min­utes un­til soft­ened. Trans­fer to a large bowl.

Add breadcrumbs to the onion mix­ture and stir to com­bine. Add half the cheese, the egg and sea­son. Com­bine well, then spoon gen­er­ously into the mush­rooms. Top with re­main­ing cheese.

Place mush­rooms in the oven and roast for 15-20 min­utes un­til golden on top.

Ar­range mush­rooms onto serv­ing dishes. Driz­zle with ex­tra oil and lemon juice. Scat­ter with pars­ley and serve with lemon wedges and let­tuce leaves.

NU­TRI­TION • 17G PRO­TEIN • 19G SAT FAT • 18G CARB • 4G SUGARS • 710MG SODIUM • 475 CAL (1995KJ)

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