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How to make Field mushrooms stuffed with taleggio and prosciutto

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 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 (see note), sliced
  • 1 tablespoon chopped flat-leaf parsley leaves

Method

  • Step 1 Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelised.
  • Step 2 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.
  • Step 3 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.