Events and Celebrations

Baked Mushrooms with Taleggio and Pesto

cook 20 mins
  • 8 large flat mushrooms, stalks trimmed
  • 8 slices of Taleggio cheese
  • 75 g (3 oz) dried breadcrumbs
  • 1 garlic clove, crushed
  • 6 tablespoons olive oil
  • bunch of basil leaves, finely chopped
  • 25 g (1 oz) Parmesan cheese, finely grated
  • 25 g (1 oz) toasted pine nuts, chopped, plus extra to serve
  • salt and pepper
  • Put the mushrooms on a baking sheet and top each one with a slice of Taleggio. Mix together the breadcrumbs and garlic and scatter a little over each mushroom. Drizzle with olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden and crispy.
  • Meanwhile, mix together the basil, Parmesan, pine nuts and remaining oil and season to taste. Drizzle the pesto over the mushrooms and scatter over a few extra pine nuts to serve.
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