Mushroom with Taleggio, sage & hazelnuts

  • Gluten Free


275g portabella mushrooms
1 tbsp olive oil
4 tbsp Waitrose Caramelised Red Onion Chutney
50g Taleggio cheese, roughly chopped
1 tbsp blanched hazelnuts, roughly chopped
12 small sage leaves (approx ½ x 20g pack) 


1. Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking parchment then top with the mushrooms. Drizzle with half of the oil, season then roast for 10 minutes.

2. Top each mushroom with 1 tbsp of the onion chutney, cheese, hazelnuts and sage. Drizzle with the remaining oil and season.

3. Return to the oven for 8-10 minutes until the cheese is golden and bubbling. Serve with salad. 

  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,356kJ
Fat 18.6g
Saturated Fat 5.9g
Carbohydrate 30.8g
Sugars 29.6g
Protein 8.5g
Salt 0.7g
Fibre 3.2g

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