A practical main dish made by stuffing large-cap mushrooms with a ground-meat filling and baking them with kashar cheese on top until browned. The mushroom's meaty texture meets the spiced ground-meat filling, and it is served hot at dinner tables.
Remove the stems of the mushrooms and clean the caps, pre-cook them for a few minutes in a pan with olive oil.
Sauté the ground meat, onion, garlic, tomato paste, salt and black pepper in a pan.
Fill the mushroom caps with the sautéed filling, pressing it in.
Arrange on a baking tray, sprinkle kaşar cheese on top, and bake at 200 degrees until the cheese browns, for 20-25 minutes.
Important: be careful not to break the cap when removing the mushroom stems, you can finely chop the removed stems and add them to the filling. Caution: pre-cook the mushrooms briefly before putting them in the oven, otherwise they can release a lot of water while cooking.
Adding a small amount of tomato paste to the filling balances the mushroom's distinctive smell; adding grated kashar cheese on top and baking for the last 5 minutes enhances the flavor.
Admin DadaGastro · verified in test kitchenDenemeye değermiş, memnun kaldım.
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