Baked Mushrooms with Suluguni Cheese
Large button mushrooms are baked with garlic butter and Suluguni cheese. This makes a warm, cheesy appetizer or light dinner.
- Time
- 20 min
- Serving
- 417 kcal
- Ingredients
- ≈ $3.65
- Protein
- 27 g
Ingredients
- 1 Button mushrooms≈ $7.50 per kg 230 g
- 2 Suluguni cheesepack 300 g ≈ $6.00 80 g
- 3 Butterpack 180 g ≈ $1.58 15 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Cilantropack 50 g ≈ $1.20 6 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Trim the stems from the mushrooms, then lightly season the caps with salt and pepper.
Top with grated Suluguni2 cheese.
Bake at 400°F (200°C) for 15–18 minutes, until the mushrooms are tender and the cheese melts, lightly browning.
Serve hot straight from the oven.
Tips
- Why it works
- Salt and pepper the mushroom caps right away so they don't absorb moisture from the cheese and turn watery in the oven. Add the garlic and cilantro to the oil so the aroma spreads evenly instead of burning in the oven.
- Substitutions
- Swap the suluguni for grated hard cheese (80 g). It won't be as soft, but it won't spread out. Use parsley (6 g) instead of cilantro if that's what you have.
- Common mistakes
- If the cheese hasn't melted and stayed dry, the oven was too hot or you didn't cover the mushrooms with foil for the last 5 minutes. The cheese should be lightly golden.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in the microwave for 1–1.5 minutes under a lid, though the cheese may turn watery.
- Serve with
- Serve with crusty dark bread or thin baguette slices so the cheese doesn't run.
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