Champignons stuffed with suluguni

4 servings

30 minutes

Mushrooms stuffed with suluguni are a dish from Georgian cuisine that combines the tenderness of mushrooms with the rich flavor of salty cheese. Suluguni, known for its elastic texture and rich taste, perfectly complements juicy mushrooms, creating a harmonious duet. The light aroma of dill and garlic adds freshness and spiciness to the appetizer. Baked to a golden hue, these mushrooms become an ideal treat for festive gatherings or cozy evenings. Georgian cuisine is famous for its rich and expressive flavors, and this recipe is a vivid example of that. The dish can be served as an independent appetizer or as an accompaniment to meat and vegetables. It impresses with its simplicity of preparation and the sophistication of flavor combinations.

Energy value per serving

• Calories: 224
• Proteins: 13.9g
• Fats: 17.8g
• Carbohydrates: 3.5g

Ingredients

• Champignons: 12 pc
• Suluguni cheese: 200 g
• Dill: 0.5 bunch
• Garlic: 4 clove
• Olive oil: 2 tsp

Cooking steps

1. Preheat the oven to 220 degrees.

2. Wash the mushrooms and let them dry. Remove the stems from the mushrooms, chop them finely, sauté for 2 minutes over high heat, and let cool.

   Required ingredients:

   • Champignons: 12 pieces
   • Champignons: 12 pieces
   • Olive oil: 2 teaspoons

3. Grate the cheese.

   Required ingredients:

   • Suluguni cheese: 200 g

4. Chop dill and garlic finely.

   Required ingredients:

   • Dill: 0.5 bunch
   • Garlic: 4 cloves

5. Mix the fried legs, cheese, dill, and garlic, fill the caps of the mushrooms with the mixture, and place them on a baking sheet greased with olive oil.

   Required ingredients:

   • Champignons: 12 pieces
   • Suluguni cheese: 200 g
   • Dill: 0.5 bunch
   • Garlic: 4 cloves
   • Olive oil: 2 teaspoons

6. Bake for 10-12 minutes.