Triple cheese & tarragon-stuffed mushrooms

  • 27 Jun - 03 Jul, 2020
  • Mag The Weekly
  • Cookery


· 4 Portobello mushrooms

· 3 tablespoons ricotta

· 30 g parmesan

· 30 g mozzarella

· 1 tablespoon tarragon leaves

· Salad, to serve


Heat the grill to high. Remove the central stalks of the mushrooms, season and place them on a baking tray. Then, mix all the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for about 10-12 minutes, or until they are bubbling and oozy. Remove from the tray with a spatula, season and serve with a salad.