Reviews
Add Rating & Review
Back to Taleggio-and-Roasted-Mushroom Dip
All Reviews for Taleggio-and-Roasted-Mushroom Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Taleggio-and-Roasted-Mushroom Dip
Credit:
Aaron Dyer
Recipe Summary
prep: 10 mins
total: 30 mins
Ingredients
Ingredient Checklist
1 pound mixed mushrooms, sliced if large
2 tablespoons extra-virgin olive oil
Coarse salt
4 ounces thinly sliced Taleggio, rind removed
Fresh thyme, for topping
Crostini, for serving
Gallery
Taleggio-and-Roasted-Mushroom Dip
Credit:
Aaron Dyer
Recipe Summary
prep: 10 mins
total: 30 mins
Gallery
Taleggio-and-Roasted-Mushroom Dip
Credit:
Aaron Dyer
Taleggio-and-Roasted-Mushroom Dip
Credit:
Aaron Dyer
Taleggio-and-Roasted-Mushroom Dip
Recipe Summary
prep: 10 mins
total: 30 mins
Recipe Summary
prep: 10 mins
total: 30 mins
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Ingredients
Ingredients
- 1 pound mixed mushrooms, sliced if large
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 4 ounces thinly sliced Taleggio, rind removed
- Fresh thyme, for topping
- Crostini, for serving
Directions
Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Taleggio-and-Roasted-Mushroom Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Taleggio-and-Roasted-Mushroom Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
