Stuffed Portobello with Melting Taleggio

Once again I am inspired by Yottam Ottolenghi and a recipe from yet another of his vegetarian cookbooks: "Plenty".

This recipe is super easy and delish. The only adaptations I made here were using dried basil and tarragon instead of fresh, and cutting back a bit on the sun-dried tomato quantity.

You can prepare this as an appetizer or starter using small criminis, or make a meal of it with large portobellos. They typically carry Taleggio at Harris Teeter and Whole Foods. We got ours from a wonderful Italian Deli, A Taste of Italy, in Lewes, Delaware, during our early January camping trip. Any other melting cheese will work, but do try the Taleggio if you can get it.