STUFFED PORTOBELLO MUSHROOMS WITH TALEGGIO
“Halve the recipe to serve it as an entree”
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)