Stuffed Portobello with Melting Soft Taleggio

Method

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

2. 2

   Place the mushroom caps with the rounded side down on the baking sheet and sprinkle or brush with oil; season with salt and pepper and place the baking sheet in the oven and roast the mushrooms for about 15 minutes until they become soft.

3. 3

   Meanwhile, heat 2 tablespoons of oil in a frying pan and sauté the onion and leek for 5-10 minutes on low heat until they are soft but not brown; stir occasionally for the last few minutes. Add the sun-dried tomatoes and garlic and sauté everything for another few minutes. Remove the pan from heat and let the contents cool.

4. 4

   Scrape the stems of the parmesan, dragon and half of the basil through the vegetable mixture and bring to taste with pepper. (You can also add some salt, but not too much since the taleggio is quite salty.) Scrape the filling into the mushroom caps and place them again for 10 minutes in the oven until the cheese is melted and the mushrooms are cooked.

5. 5

   Place the mushrooms on four plates and sprinkle or brush with oil. Garnish with the remaining basil and serve immediately with a green salad.