Tallegio-Stuffed Mushrooms
Preparation time: 5 minutes, plus about 45 minutes marinating
Cooking time: 10 minutes
Serves 4
8 Portobello mushrooms
8tbsp olive oil
2tbsp balsamic vinegar
2tbsp chopped fresh thyme
200g (7oz) pack Tallegio cheese, cubed
1 Place the mushrooms in a large dish and drizzle with the olive oil and vinegar. Scatter over the thyme and season well. Marinate for 30 minutes to 1 hour.
2 When you’re ready, cook the mushrooms, stem-side down, on the barbecue for 5 minutes until softened and beginning to char. Turn over and top with a cube of cheese. Cook for a further 5 minutes until the cheese begins to melt. Serve with our Panzanella salad, see page 73.
Per serving: 364cals, 36g fat, 11g saturated fat, 0.5g carbohydrate
