Stuffed champignons
1 serving
15 minutes
Stuffed mushrooms are an exquisite appetizer where the tenderness of mushroom caps harmoniously combines with the rich flavors of suluguni and feta cheeses. This recipe originated from culinary experiments where simple ingredients transformed into a gastronomic delight. Mushrooms, pre-fried in a mix of olive and butter, acquire a rich flavor with a slight nutty hint. The filling of fresh tomatoes and gooey melted cheese makes the dish not only appetizing but also incredibly aromatic. It's best to serve these mushrooms hot, garnished with watercress salad that adds a light spiciness. They are perfect as an appetizer for festive tables or as an accompaniment to main dishes. The simplicity of preparation makes them accessible for any cook, yet the taste remains at the level of a restaurant masterpiece.
1
Wash the large mushrooms and prepare them by removing the stem.
- Button mushrooms: 2 pieces
2
Chop the tomatoes finely.
- Cherry tomatoes: 4 pieces
3
Heat olive oil and butter in a pan.
- Olive oil: 1 tablespoon
- Butter: 20 g
4
Place the mushrooms cap side up and fry on high heat for 2-3 minutes.
- Button mushrooms: 2 pieces
5
Flip the mushrooms, reduce the heat to medium, and sauté for another 2-3 minutes.
- Button mushrooms: 2 pieces
6
Cut the suluguni into small cubes.
- Suluguni cheese: 30 g
7
Cut the feta cheese into small cubes.
- Brynza cheese: 30 g
8
Mix the cheeses and tomato. Fill the mushrooms with the filling.
- Suluguni cheese: 30 g
- Brynza cheese: 30 g
- Cherry tomatoes: 4 pieces
9
Cover with a lid and simmer for about 5 more minutes until the cheese melts.
10
Finely chop the watercress.
- Garden cress: 10 g
11
Transfer the mushrooms to a plate, garnish with watercress salad, and serve.
- Garden cress: 10 g
