oftt

Taleggio-Stuffed Mushrooms

Print Email

tallegiomushrooms1/2 Tablespoon olive oil
1 pat butter
6 medium-large button mushrooms
1 clove garlic, minced
1 Tablespoon flat leaf Italian parsley, roughly chopped
Splash of white wine
1/8 lb Taleggio, rind removed and cut into cubes – whatever size will fit into your mushroom caps
Chopped chives, for garnish

Preheat oven to 350°F.

Remove stems from mushrooms and slice around gills to make a “cup” for your filling. Set caps aside. Chop stems and any other mushroom pieces you cut off.

Heat 1/2 tablespoon olive oil in a pan with 1 pat of butter. Add garlic and mushrooms, and let cook for a moment. Add chopped parsley and a splash of white wine (I used JUSTIN 2009 Viogner. Feel free to add a splash to your glass, too!) and stir until wine is evaporated.

Fill mushroom caps with stem, garlic, and parsley mixture and bake in the oven for about 10 minutes. Remove from oven, add cubes of Taleggio, and return to oven for 5 minutes.

Sprinkle with chives and let cool for 5 minutes, then serve! These will go fast!

 

- Recipe courtesy of Sweet Life Laur.

Restaurant News

Kajitsu
New York
by Michael Tucker

kajitsu-300x200To celebrate my vegan’s birthday, I called Kajitsu on 9th street in the East Village and made reservations. Actually, I had serious reservations. Kajitsu is Shojin cuisine, which means we’d be...

Read more...
Falling in love with the Vineyard: Out of season pleasures at Atria
New England
by Nancy Ellison

atriamarthasMartha’s Vineyard in the Fall is the secret treasure of Vineyarders. The “summer people (some are not)” have returned to their sophisticated rat races, leaving perfect weather and fabulous...

Read more...
The Foundry - Why Some Restaurant Grudges are Worth Giving Up
Los Angeles
by Maia Harari

foundry-on-melrose.jpgI hold restaurant grudges. Big time. If they take french fries off the menu and replace them with sweet potato fries (ahem, Melrose Bar & Grill), if I get sick from the seaweed salad (ahem, Reel...

Read more...
Sundance Resort's Pear Cobbler with Almond Crumble
Utah
by Chef Mark Shoup

Sundance Ski Resort UtahChef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room,...

Read more...