Stuffed portobello with melting Taleggio

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

I can easily imagine someone writing a PhD thesis on different cheeses and how they melt. Here are a few of my modest observations: young varieties, such as fontina or mozzarella, melt at a relatively low temperature and therefore don’t ‘break’ but stay creamy and smooth; other, more mature cheeses, such as Gruyère and some cheddars, are wonderfully pungent but tend to split and turn gritty. This is why I often choose Taleggio, a wonderfully soft cow’s milk variety from northern Italy. It h