Calories
342 kcal
Protein
34 g
Fat
21 g
Carbohydrates
78 g
Select the largest mushrooms and wash them quickly in a sieve under cold running water. Wipe them with a paper towel to remove any dirt or excess liquid. Carefully separate the caps from the stalks. Peel and finely chop the garlic on a cutting board with a knife. Сhop the mushroom stalks (the finer you chop them, the more homogeneous your filling will be).
First, fry the garlic until golden brown, and then add the sliced mushroom stalks. Fry them for 5-10 minutes until they become soft and juicy. After that, transfer them to a bowl or plate and let them cool.
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Meanwhile, grate the cheese, preferably suluguni or any hard cheese. Mix the cheese with eggs (grind them very finely with a knife first), adding mushrooms sauteed with garlic and bread crumbs. If the stuffing is too thick, pour 1-2 tablespoons of dry white wine. Season with black pepper, rosemary, basil, oregano, and celery.
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Fill the mushroom caps with this stuffing. Arrange them on a deep fireproof baking dish drizzled with olive oil. Pour a generous splash of white wine. Bake in a preheated 400°F oven for about 30–40 minutes.
It is very crucial not to pass the garlic through the press, but to chop it as finely as possible.
There is no need to salt the mushroom stuffing, as Suluguni is a fairly salty cheese.
Bon Appetit!
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