Baked Mushrooms<\/p>\n
<\/p>\n
8 large flat mushrooms, such as portabellos, wiped and stalks removed<\/p>\n
1 bunch spring onions, sliced<\/p>\n
1 clove garlic, peeled and finely chopped<\/p>\n
A few sprigs fresh thyme leaves<\/p>\n
8oz. Taleggio Cheese<\/p>\n
Fresh rocket (arugula)<\/p>\n
Juice of 1 lemon<\/p>\n
olive oil<\/p>\n
<\/p>\n
Preheat the oven to 200\u00c2\u00b0C, 400\u00c2\u00b0F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Mushrooms 8 large flat mushrooms, such as portabellos, wiped and stalks removed 1 bunch spring onions, sliced 1 clove garlic, peeled and finely chopped A few sprigs fresh thyme leaves 8oz. Taleggio Cheese Fresh rocket (arugula) Juice of 1 lemon olive oil Preheat the oven to 200\u00c2\u00b0C, 400\u00c2\u00b0F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms….<\/p>\n