Recipe: Champignons baked under suluguni step by step with pictures | Handy.Recipes

Champignons baked under suluguni

Cooked mushrooms baked under suluguni

Time to cook: 35 minutes

Total Servings: 1

Nutritional Value

Had dinner at a Georgian cafe the other night. And my son liked it so much that he ordered and ate two portions. Naturally, for me it was a signal to action! I repeated the recipe at home, because there is nothing difficult. Since then, I repeat and repeat and repeat... And do not get bored of it! The excellent appetizer for the arrival of guests. But you can also serve it as a main dish. It's quick and easy to make. It turns out delicious and colorful dish!

Author of the recipe

Ingredients for mushrooms baked under suluguni:

  • Champignons (Large) - 5 pcs
  • Tomato - 1 pc
  • Suluguni cheese - 120 g
  • Butter (To grease the mold) - 20 g

How to cook mushrooms baked under suluguni step by step with photos

Use large mushrooms for this recipe. Turn out the stalks of the mushrooms. Remove the skin from the caps. Grease a mold with a bit of butter.

Put the mushrooms in the dish. Dice up the tomato. Place it between the mushrooms and on the caps. You can peel and dice the caps and put them together with the tomato. I didn't do it this time, but I do it sometimes. You can put a little more salt in it, but I don't. The cheese gives it a salty flavor.

Grate suluguni on a coarse grater and put it on the mushrooms. The cheese should be quite a lot compared to the mushrooms, this is the fun. I do not recommend replacing suluguni with other cheese, it gives the necessary flavor and color. Bake at 200 degrees for about 20 minutes (use your oven as a guide). The mushrooms and tomatoes will start to sour and the cheese will start to brown, it means it's done.

Nutritional Value:

Whole Dish:
570.4 Calories
32.5 g
47.3 g
7 g
129.6 Calories
7.4 g
10.8 g
1.6 g

Tender, Creamy, Tangy, Smooth, Mushroom, Cheese, Buttered, Suluguni

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