This recipe is made by hollowing out the stems of large mushrooms, stuffing them with kashar cheese, garlic, and parsley, and baking. It offers an elegant appetizer snack that can be ready for guests in just a few minutes.
Remove the stems from the mushrooms and clean the caps with a damp cloth; finely chop the stems and set aside.
Mix the chopped stems, grated kaşar cheese, crushed garlic, parsley, and salt to form the filling.
Fill the mushroom caps with the filling and arrange them on a baking sheet drizzled with olive oil.
Bake in a preheated oven until the mushrooms soften and the tops turn lightly golden.
Important: Don't soak the mushrooms in water while cleaning them; wiping them with a damp cloth is enough, otherwise they'll absorb water and release it in the oven. Allergen: Contains dairy.
If you finely chop the stems and add them to the filling, nothing goes to waste and the filling turns out tastier too.
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