Stuffed Mushrooms with Suluguni Cheese

A wonderful hot appetizer for the holiday table. The coming year 2019 is the year of the pig according to the Chinese calendar. What do wild pigs like? Thatʼs right — truffles. But truffles for us are quite an expensive pleasure and cannot be found everywhere, but champignons are sold everywhere. And you can safely treat yourself to this mushroom dish for the New Year.
cook time: 40 min
Isla Thatcher
Stuffed Mushrooms with Suluguni Cheese

Nutrition Facts (per serving)

207
Calories
20g
Fat
9g
Protein

Ingredients (4 portions)

Basic:

Ground black pepper to taste
Butter 40 g
Champignon 8 pc
Suluguni 100 g

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Rinse the champignons well, dry and carefully remove the stems. We donʼt need legs, just hats.

Step 3

Step 3
Cut the suluguni into small cubes so that they fit into the mushroom caps.

Step 4

Step 4
Also cut the butter into small pieces.

Step 5

Step 5
Place mushroom caps in a ceramic baking dish or on a foil-lined baking sheet.

Step 6

Step 6
Place a piece of butter in each champignon cap. Place a few pieces of butter between the mushrooms.

Step 7

Step 7
Place suluguni cubes on top. Place the mold in an oven preheated to 220°C for 25 minutes.

Step 8

Step 8
Serve the dish hot, sprinkle with freshly ground black pepper. I sprinkled it with Italian seasoning from the grinder.

Additional rubrics

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