Baked Mushrooms with Tarragon and Tallegio recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

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


  1. Preheat oven to 200C. Remove stalks from the mushrooms and place soft side up in a foil lined baking tin.

  2. 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.

If you prefer, use cheddar or manchego cheese in place of the tallegio. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: