Melting taleggio has to be the best cheese on earth and Yotam Ottolenghi's Stuffed Portobellos are one of my favorite things to prepare for a dinner party !!! You can prep everything ahead of time and just pop them into the oven when you are ready !!!

(recipe serves 4)

4 large portobellos, stalks removed
6 tbs olive oil
salt and black pepper
1 small onion, diced (note: arugula files used 2 shallots
1 celery stalk, finely diced (note: arugula files used 2 stalks)
2 cups finely chopped sun-dried tomatoes
2 garlic cloves, crushed
1/2 cup parmesan cheese
1 tbs chopped tarragon leaves
4 tbs coarsely shredded basil leaves
3.5 ounces taleggio, sliced

Preheat the oven to 350 degrees. Line an oven tray with baking parchment. Place the mushrooms on the tray, tops facing down, drizzle with a little oil, season with salt and pepper and bake for about 15 minutes or so, until the mushrooms begin to soften. 

Meanwhile, heat two tablespoons of oil in a sauté pan and add the onion and celery. Cook on low heat for five to 10 minutes, stirring every few minutes, until the vegetables are soft but have not browned. Add the sun-dried tomatoes and garlic, cook for a few minutes more, then remove from the heat and leave to cool down.

Once cool, add the parmesan, some of the basil, and the tarragon, to the mixture and season with freshly ground pepper (you can add a little salt, but not much because taleggio is very salty).

Pile the filling on the whole mushrooms and top with the slices of taleggio. Return to the oven and bake for about 10 minutes, until the cheese melts and the mushrooms are hot.

Transfer the mushrooms to serving plates and drizzle with some more oil. Garnish with remaining basil and serve straight away, alongside a green salad.