Champignons stuffed with suluguni

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Measure out ingredients.

2. STEP 2

   

   Rinse the champignons well, dry and carefully remove the stems. We don't need legs, just hats.

3. STEP 3

   

   Cut the suluguni into small cubes so that they fit into the mushroom caps.

4. STEP 4

   

   Also cut the butter into small pieces.

5. STEP 5

   

   Place mushroom caps in a ceramic baking dish or on a foil-lined baking sheet.

6. STEP 6

   

   Place a piece of butter in each champignon cap. Place a few pieces of butter between the mushrooms.

7. STEP 7

   

   Place the suluguni cubes on top. Place the pan in an oven preheated to 220°C for 25 minutes.

8. STEP 8

   

   Serve the dish hot, sprinkle with freshly ground black pepper. I sprinkled it with Italian seasoning from the grinder.

Comments on the recipe

Natalia M

14.10.2023

5

I wanted something mushroomy. On the site I found a wonderful recipe for delicious champignons stuffed with suluguni. Everything is very simple and easy, and the result is amazing! You don't even need to fry the filling separately. I selected several larger champignons, washed them lightly, dried them and removed the stems. I spread out the pieces of butter. I had Suluguni grated on a coarse grater and frozen. I laid it out in piles among the hats. That's it, all that's left to bake is it took me 25 minutes. While I was cooking, I thought it would turn out too fatty due to the presence of butter. But the mushrooms came out very tender and pleasant to the taste, without feeling greasy. Suluguni was well browned. I served it on the table sprinkled with dill and green onions. These juicy champignons don't even need sauce. Delicious!

MarinaRenzhina

14.10.2023

4.7

When my husband asked me to cook mushrooms, I immediately began looking for a suitable recipe here. I know that many people stuff champignons, but I didn’t want to make them with meat. I really love suluguni cheese and the idea of ​​putting a cube in the cap makes it easier to be creative in the kitchen. Girls, this is very convenient - I put it in the center, and in the end it spreads all over the hat. no need to grate 30 grams. I don’t wash the champignons, but pull off the top layer like a peel. This way they do not absorb excess moisture. I also cleaned the legs, finely fried them, added a small head of onion (the size of a large clove of garlic), onion, salt and spices. I mixed the overcooking with mayonnaise. It came out just a little bit, literally half a spoon in each hat. First a piece of butter, then overfrying and a piece of cheese on top. I placed a few pieces of butter on the bottom of the mold. Sprinkle the finished dish with dill. My husband appreciated it. I immediately noticed the unusual taste. He hasn’t eaten like this yet. One of the caps was baked, forming a heart out of cheese! This is love, dear culinary fairies! Maria, thank you for the recipe! And bon appetit everyone!

Rinetta

14.10.2023

4.5

I really liked the mushrooms with suluguni! Thanks for the recipe! The butter makes the mushrooms very tender. Baked in an air fryer. Very fast and convenient, now this is our “daily dish”!