24 large white mushrooms (about 2 inch diameter) stems removed and wiped cleaned with a damp cloth
3½ ounces Tallegio, cut into 24 pieces
Instructions
Preheat the oven to 400°
In a medium bowl, stir together the Pecorino Romano, breadcrumbs, almonds, garlic, parsley, mint, and black pepper. Add three tablespoons of olive oil. Stir again until well combined.
Line a baking sheet with foil. Spoon the filling into the cavity of the mushrooms. Place the mushrooms on a baking sheet, cavity side up. Drizzle the remaining oil over each of the mushrooms.
Bake until the mushrooms are tender and golden brown on top, about 25 minutes.
Remove the mushrooms from the oven and turn on the broiler. Place a piece of taleggio on top of each mushroom. Place the mushrooms under the broiler, until the cheese is bubbly and gooey, about 2-3 minutes. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/stuffed-mushrooms-with-taleggio/