Bake 2 portobello's, with some oil, salt & pepper for 15 mins.
In the meantime slice and dice 1/2 onion, 1/2 a celery stick and 1 clove of garlic and softly weat in 2 tbsp olive oil for about 10 mins.
Add 50 g sun-dried tomatoes and warm with 25 g grated parmesan cheese, 1/2 tsp hacked tarragon and 2 tbsp hacked basil leaves.
Fill the portobellos with this mix and cover with sliced of soft Italian tallegio cheese.
Put back in the oven for another 10 mins.
Serve with a green salad.
(An Ottolenghi recipe)
from simple food, looking good
Stuffed portobello, molten tallegio Recipe
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