Field Mushrooms Stuffed with Taleggio and Prosciutto

 

2 tablespoons olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 field mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

8 prosciutto slices, cut into strips

250g Taleggio cheese (from delis), sliced

1 tablespoon chopped flat-leaf parsley leaves

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.