Stuffed champignons with cheese
4 servings
60 minutes
Stuffed mushrooms with cheese are a refined dish of Italian cuisine that combines the tenderness of mushrooms, the rich flavor of suluguni cheese, and the aroma of basil. Such dishes are believed to have originated as a way to highlight the richness of natural products available in the Mediterranean. The taste of this dish is a harmony of creamy texture, light spiciness from garlic, and the depth of white wine that gives special juiciness to the filling when baked. Stuffed mushrooms are perfect for both festive gatherings and cozy family dinners. They can be served hot, enjoying the stretchy cheese, or cold when the flavor unfolds differently but is equally delightful. This appetizer pairs excellently with white wines, enhancing their fruity notes and will adorn any table.
1
Wash the mushrooms. Separate the caps from the stems. Chop the mushroom stems finely. Mince the garlic (important: chop, do not press). In hot olive oil, fry the garlic until golden, then remove the garlic and fry the mushroom stems in the same oil until cooked. Remove from heat and let cool.
- Button mushrooms: 1 kg
- Garlic: 5 clove
- Olive oil: 4 tablespoons
2
Grate the cheese, mix in the eggs, add this mixture to the mushrooms, and sprinkle everything with breadcrumbs and finely chopped basil. Add spices to taste. Mix well. If the mixture is thick, add a little wine.
- Suluguni cheese: 200 g
- Chicken egg: 2 pieces
- Breadcrumbs: 4 tablespoons
- Purple basil: to taste
- Spices: to taste
- Dry white wine: 100 ml
3
Preheat the oven to 200 degrees. Stuff the mushroom caps with filling, place them on a baking tray or dish greased with olive oil. Drizzle with wine and put in the oven. Bake for about 30 minutes, occasionally drizzling with wine. Serve hot or cold.
- Button mushrooms: 1 kg
- Olive oil: 4 tablespoons
- Dry white wine: 100 ml
