Large mushrooms are stuffed with Kashar cheese, a Turkish semi-hard cheese, garlic and parsley, then baked. They make an elegant appetizer for entertaining and take only a few minutes to prepare.
Remove the mushroom stems and wipe the caps with a damp cloth. Finely chop the stems and set them aside.
Mix the chopped stems, grated Kashar cheese, crushed garlic, parsley and salt to make the filling.
Fill the mushroom caps with the mixture and arrange them on a baking sheet drizzled with olive oil.
Bake in a preheated oven until the mushrooms are tender and lightly browned on top.
Do not soak the mushrooms when cleaning them; wipe them with a damp cloth instead. Otherwise, they will absorb water and release it in the oven. Allergen: contains dairy.
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