Roasted Portobellos with Taleggio and Thyme

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!
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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.

 

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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.

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Step 4: Garnish with sprigs of thyme. Thyme can also be chopped and sprinkled on top.

 

This entry was published on March 5, 2014 at 10:06 am. It’s filed under Sides, Supper, Vegetarian and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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