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

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Ingredients

basil
celery
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

etcjm on August 28, 2021

So useful to be able to look at notes ahead of making this recipe. I picked up some reduced Taleggio and then went hunting for a recipe - came up with this one. I bought deli oven dried tomatoes and used less than quoted. I also couldn't find tarragon so subbed parsley. I used more portobellos - can't imagine trying to fit that quanity of topping onto only 4 mushrooms! I really enjoyed it - leftovers were also lovely. For an ottolenghi recipe - altogether rather easy!
DePollepel on August 27, 2021

nice with a spicy melting cheese
billcranecos on June 16, 2021

This was delicious. Lots of bold flavor and not a lot of effort to do. I used the full amount of sun dried tomato and I'd do it again.
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.