In this easy recipe, portobello mushrooms are stuffed with a tarragon butter, then baked until tender and topped with tallegio cheese. Serve with butter to mop up all the juices.
- 8 portobello mushrooms
- 200g tallegio cheese, sliced
- 75g butter
- 10g tarragon, finely chopped
- Pinch white pepper
Preheat oven to 200C. Remove stalks from the mushrooms and place soft side up in a foil lined baking tin.
Mix butter, tarragon and pepper together. Divide between the mushrooms. Bake for 10-15 minutes or until cooked and softened, then top with cheese and bake for a further 10 minutes or until the cheese is melted and golden.