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Taleggio-and-Roasted-Mushroom Dip

This cheesy appetizer relies on just a few ingredients and can be put together in a snap.

  • Prep:
  • Total Time:

Photography: Aaron Dyer

Source: Martha Stewart Living, December/January 2015


  • 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


  1. 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.

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