Celebrity chef
Angela Boggiano
delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.
Serves 4

Portobello mushroom burgers recipe

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4 large, open-cup mushrooms
4 seeded buns
4 slices of Taleggio cheese
Chilli jelly
Rocket leaves to serve


Drizzle the open-cup mushrooms with olive oil and season. Grill until cooked.
2. Split open the seeded buns, top the base of each bun with slices of Taleggio cheese and grill until melted.
3. Serve the mushrooms in the grilled cheese buns with a dollop of chilli jelly and some rocket leaves.

Wine Recommendation
Pour a glass of soft, smooth, easy Beaujolais-Villages.
Portobello mushroom burgers recipe
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