Stuffed mushrooms with taleggio, a little unusual, but very delicious. From the moment I have tried taleggio, I have been obsessed. It’s an Italian cow’s milk cheese, very creamy, but has a very slight funk to it or maybe tang is a better description (for those of you who are easily turned off by those types of words). It is one of my favorite cheeses! Taleggio can be found at any specialty cheese shops, and it is worth seeking out.
The mushrooms are stuffed with bread crumbs, fresh herbs, pecorino, and finely chopped almonds, baked, and then topped with taleggio. The almonds add a nice crunch to the stuffing which complements the tender mushrooms. These mushrooms are the perfect appetizer for entertaining because they are super simple to make, and the taleggio and fresh herbs add tons of flavor.
Stuffed Mushrooms with Taleggio
Recipe adapted from Giada De Laurentiis “Stuffed Mushrooms”
1/4 cup grated Pecorino Romano
1/4 cup Italian seasoned breadcrumbs
1/4 cup finely chopped almonds
2 cloves garlic, minced
2 tbsp chopped Italian parsley
1 tbsp chopped mint
few grinds of black pepper
1/3 cup olive oil, divided
24 large white mushrooms (about 2 inch diameter) stems removed and wiped cleaned with a damp cloth
3 1/2 ounces Tallegio, cut into 24 pieces
Preheat the oven to 400°
In a medium bowl, stir together the Pecorino Romano, breadcrumbs, almonds, garlic, parsley, mint, and black pepper. Add three tablespoons of olive oil. Stir again until well combined.
Line a baking sheet with foil. Spoon the filling into the cavity of the mushrooms. Place the mushrooms on a baking sheet, cavity side up. Drizzle the remaining oil over each of the mushrooms.
Bake until the mushrooms are tender and golden brown on top, about 25 minutes.
Remove the mushrooms from the oven and turn on the broiler. Place a piece of taleggio on top of each mushroom. Place the mushrooms under the broiler, until the cheese is bubbly and gooey, about 2-3 minutes. Serve immediately.