Time
35 min
Serving
6 persons
Calories
0
Ingredients
- mushroom caps: 12 piece (stems removed)
- grams Adygei cheese, crumbled: 200 piece
- garlic: 2 clove (minced)
- parsley: 2 Tbsp (chopped, fresh)
- olive oil: 2 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
-
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
-
In a medium bowl, combine the crumbled Adygei cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
-
Take each mushroom cap and generously stuff it with the Adygei cheese mixture. Press gently to ensure the stuffing sticks together.
-
Arrange the stuffed mushroom caps on the prepared baking sheet, spaced out evenly. Place the baking sheet in the preheated oven.
-
Bake for approximately 20-25 minutes or until the mushroom caps are tender and the cheese has melted and turned golden brown.
-
Once cooked, remove the stuffed mushroom caps from the oven and let them cool for a couple of minutes.
-
Serve hot as an appetizer or a side dish, garnished with a sprinkle of fresh parsley. These Adygei cheese stuffed mushroom caps are best enjoyed immediately.
-
Note: You can experiment with additional ingredients such as chopped sundried tomatoes, sautéed onions, or diced bell peppers to enhance the flavor profile of the stuffing. Feel free to get creative and adapt the recipe according to your preferences. Enjoy!
