One of the great things about living in a city like London is that there are farmers markets year round. I have two in walking distance from my flat, one is focused more on fish and meat while the other focuses more on cheese, vegetables and there’s even a stand selling delicious chutney’s! In a world where food is becoming ever more mass produced it is important that we as the consumer make an effort to support local farmers.
This dish can be served as a main or side, Portobellos can be quite filling, especially when topped with Taleggio!
So here’s what you’ll need:
Portobellos
Taleggio Cheese
A few sprigs of thyme
Olive Oil (as needed)
Salt and Pepper (as needed)
Parchment Paper
I don’t think it’s important to have measurements and quantities for this one as it’s really up to you what you prefer.
Step 1: Place parchment paper on baking tray then place the Portobellos an even distance from each other. Drizzle olive oil over the mushrooms followed by a sprinkling of salt and pepper.
Step 2: Bake in the oven at 350F until the portobellos are tender, about five minutes.
Step 3: Remove mushrooms from oven and place 1-2 slices of Taleggio on top of the cooked Portobello. Return to oven until the cheese has melted and started to brown.
Step 4: Garnish with sprigs of thyme. Thyme can also be chopped and sprinkled on top.
Cookbook Kitchen 