Portobello Mushrooms with Taleggio in Tomato Sauce by Zina Manda

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This is a delicious and simple recipe, full of deep flavours and textures.

TIP: Recently Maria made a great Asparagus and Green Bean salad with croutons. You can make a batch of croutons and then keep them in an airtight container for a week. See her recipe for the croutons.

Don’t be a slave to the recipe, I used taleggio but any melting cheese will do, gruyere, raclette, mozzarella or even a crumbly blue cheese like Gorgonzola would be an interesting alternative.

300ml Passata
2 fat cloves of garlic
2tbs fresh thyme
4 large flat or Portobello mushrooms
200 gr Taleggio
Salt and Pepper to taste

Heat the oven to 180c for fan or 200c for conventional. Pour the Passata into an ovenproof dish, finely chop or grate the garlic, stir the garlic and half the thyme into the Passata and add salt and pepper to taste.

Place the mushrooms stalk side up on the Passata, cover each mushroom with the cheese and sprinkle over the remaining thyme. Cook for 15 minutes until the cheese is bubbling and golden. Sprinkle over a handful of croutons and serve immediately. Basta!

This will serve 4 as a starter or 2 as a main meal, with a leafy salad.

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