Tallegio-Stuffed Mushrooms Recipe

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  • Vegetarian
serves: 4
Skill: easy
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 364 kCal 18%
Fat 36g 51%
  -  Saturates 11g 55%


  • 8 Portobello mushrooms
  • 8tbsp olive oil
  • 2tbsp balsamic vinegar
  • 2tbsp chopped fresh thyme
  • 200g (7oz) pack Tallegio cheese, cubed


  • 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.

  • 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.

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