STUFFED MUSHROOM CUPS WITH TALEGGIO Miele Culinary Experts
INGREDIENTS 12 small to medium Portobello mushrooms, stalks removed and chopped finely 125 ml (½ cup) olive oil 1 small brown onion, finely diced 1 celery stick, finely diced ½ cup sundried tomatoes, finely chopped 2 garlic cloves, crushed 40 g (½ cup) grated parmesan 1 tbsp chopped tarragon leaves, 1 / 3 cup basil leaves, coarsely shredded 100 g Taleggio, sliced
Serves 12
Preparation time 10 minutes
Cooking time 8 minutes
Appliance/function Fan Grill
METHOD
1. Preheat oven on Fan Grill at 200°C. 2. P lace the grilling and roasting insert into the universal tray and place cleaned mushrooms, stalk side up, on the insert. Drizzle with a little olive oil and season with ground pepper and salt and set aside. 3. P lace 2 tablespoons of olive oil, onion, mushroom stalks and celery in a frying pan and sauté on medium-low heat, Induction setting 6, for 5-10 minutes or until vegetables soften. 4. A dd the sundried tomatoes and garlic and cook for a few more minutes, then remove from heat. 5. A dd the parmesan, tarragon and half the basil to the mixture and season with pepper. Salt will not be necessary as the Taleggio will be quite salty. 6. P ile the filling on the mushroom caps and top with Taleggio slices. 7. P lace the tray in the oven on shelf position 4. 8. C ook for approximately 5-8 minutes, depending on the size of the mushrooms, until the cheese melts and the mushrooms are tender. 9. Transfer mushrooms to a serving plate, garnish with remaining basil and serve. Hints and tips • A ny mushrooms can be used for this recipe instead of Portobello mushrooms. • M ake this dish vegan by substituting ground cashews for the parmesan and substitute the taleggio with vegan mozzarella.
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