Name: Field mushrooms stuffed with taleggio and prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm olive oil, plus extra to drizzle; 2 red onions, thinly sliced; 6 field mushrooms, stalks trimmed; 82.50 ml roughly chopped sundried tomatoes, drained; 8 prosciutto slices, cut into strips; 250g Taleggio cheese (see note), sliced; 20.00 ml chopped flat-leaf parsley leaves

Field mushrooms stuffed with taleggio and prosciutto

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Savory prosciutto and melted cheese over tender mushrooms - Delicious!

Ingredients:

36.40 gm olive oil, plus extra to drizzle
2 red onions, thinly sliced
6 field mushrooms, stalks trimmed
82.50 ml roughly chopped sundried tomatoes, drained
8 prosciutto slices, cut into strips
250g Taleggio cheese (see note), sliced
20.00 ml chopped flat-leaf parsley leaves

Instructions:

In a saucepan over medium heat, sauté onions in oil until caramelised, about 10 minutes. Stir occasionally.
Preheat your oven to 180°C. Arrange the mushrooms, cup-side up, in a baking dish. Fill each mushroom with tomato, onion, and prosciutto, then generously sprinkle with cheese.
Season the dish generously, drizzle it with additional oil, and bake for about 20 minutes or until the mushrooms are tender and the cheese has melted. Finish by garnishing with fresh parsley before serving.

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