Baked mushrooms with tarragon and Taleggio

Baked mushrooms with tarragon and Taleggio


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About this recipe: Large mushrooms baked with tarragon butter and Taleggio. This is a delicious yet easy dinner party starter when served with good, crusty bread. Your guests will love it!


Serves: 4 

  • small bunch (10g) fresh tarragon, chopped
  • 75g butter (room temperature)
  • 8 large flat or Portabello mushrooms
  • freshly ground pepper, to taste
  • 200g Taleggio cheese (sliced, rind removed)

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a bowl, mix in the tarragon to the butter with a fork.
  2. Place the mushrooms onto a baking tray lined with foil and divide the butter between the mushrooms, so that it sits in the open cups.
  3. Grind some black pepper onto the mushrooms.
  4. Bake for 15 minutes at 200 C / gas mark 6, and baste the mushrooms halfway through with any escaped butter.
  5. After 15 minutes placed the sliced Taleggio onto the mushrooms and bake for another 10-15 minutes until starting to brown.
  6. Serve with bread for mopping up the juices.

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