Ingredients

The following ingredients have 4 Servings
  • 8 large field mushrooms, stalks removed
  • 1/3 cup (80ml) extra virgin oil, plus extra to drizzle
  • 50g unsalted butter
  • 2 onions, finely chopped
  • 1 tbs finely chopped sage leaves, plus fried sage leaves to serve
  • 125g fresh sourdough breadcrumbs
  • 200g Taleggio cheese, 100g roughly chopped and 100g cut into 8 slices
  • 1 egg, lightly beaten

Instruction

  • Preheat the oven to 200°C.
  • Place mushrooms, stalk-side up, in a 1.75L (7-cup) capacity flameproof and ovenproof dish. Drizzle over the olive oil and season to taste.
  • Heat butter in a medium frypan over high heat. Add the onion and chopped sage, and cook, stirring occasionally, for 4-5 minutes until onion has softened. Transfer to a large bowl. Add breadcrumbs and mix to combine. Add the chopped Taleggio cheese and egg, season and stir to combine. Spoon mixture evenly among mushrooms and season.
  • Roast for 15-20 minutes until starting to turn golden on top. Place a slice of Taleggio over the top of each mushroom, return to the oven and roast for a further 10-12 minutes until cheese is melted and golden. Drizzle over extra olive oil and scatter over fried sage leaves to serve.