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Stuffed portobello with melting Taleggio from Plenty (page 56) by Yotam Ottolenghi

  • basil
  • celery
  • Parmesan cheese
  • onions
  • sun-dried tomatoes
  • tarragon
  • Taleggio cheese
  • portabello mushrooms

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Notes about this recipe

  • agfloyd on November 09, 2016

    Just a heads up that the online recipe linked here is different from the book's, which calls for onion rather than fennel and also calls for fresh tarragon.

  • bching on June 11, 2016

    I agree that the sun dried tomatoes were too intense for this dish. Thanks to trufflemutt's note, I reduced the quantity and still found their taste and texture jarring. If I ever make this dish again, I might add some diced fresh tomato.

  • Colleen01 on September 20, 2014

    This is absolutely delicious. The combination of taleggio & mushroom is amazing. I can't wait to make again

  • trufflemutt on December 31, 2011

    I'd like to try this again using oven dried tomatoes in place of sun dried. The sun dried tomatoes available here were sharp and over powering when used in this dish.

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