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    Mushroom with Taleggio, sage & hazelnuts

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    Mushroom with Taleggio, sage & hazelnuts

    • Gluten Free
    • Total time: 25 minutes

    Serves: 2


    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. 

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