Time
30 min
Serving
6 persons
Calories
0
Ingredients
- button mushrooms: 12 piece (medium-sized)
- Adygei cheese: 0 g (grated)
- breadcrumbs: 0.25 cup
- parsley: 1 Tbsp (chopped, fresh)
- dill: 1 Tbsp (chopped, fresh)
- garlic clove: 1 piece (minced)
- olive oil: 2 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat your oven to 375°F (190°C).
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Clean the mushrooms by wiping them with a damp cloth or paper towel. Remove the stems and set them aside.
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In a medium bowl, combine the grated Adygei cheese, breadcrumbs, parsley, dill, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
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Take each mushroom cap and fill it generously with the Adygei cheese mixture, creating a rounded top. Place the stuffed mushrooms on a baking sheet.
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Finely chop the reserved mushroom stems and distribute them evenly over the stuffed mushrooms.
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Drizzle olive oil over the mushrooms, ensuring they are coated lightly.
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Bake the stuffed mushrooms in the preheated oven for about 20 minutes or until they are golden brown on top and the cheese is melted and bubbly.
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Once cooked, remove the mushrooms from the oven and let them cool for a few minutes before serving. This allows the stuffing to set slightly and makes them easier to handle.
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Serve the Adygei Cheese Stuffed Mushrooms as an appetizer or side dish, garnished with additional fresh herbs if desired.
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Enjoy these delectable Adygei Cheese Stuffed Mushrooms while they are still warm and gooey. They make a great addition to any party or gathering, or simply as a comforting snack for yourself!
