A practical vegetarian dolma recipe in which large-cap mushrooms have their stems removed and are stuffed with a filling of cheese, vegetables, and spices, then quickly baked. Made with few ingredients, this recipe is served as a light dinner or a snack.
Gently remove the mushroom stems and wipe the caps with a damp cloth, taking care not to break the caps.
Mix the grated kaşar cheese, tomato, onion, parsley, salt and black pepper with the olive oil.
Fill the mushroom caps with the mixture and arrange on a baking tray; bake in a preheated oven until the cheese melts and the edges turn lightly golden.
Important: be careful not to break the cap when removing the mushroom stems, the cap is what holds the filling. Caution: dry the mushrooms thoroughly before putting them in the oven, otherwise they release water and the filling can become watery. Allergen: kashar cheese is a dairy product, those with lactose sensitivity should be careful.
If you lightly brush the mushrooms with olive oil before putting them in the oven, the edges brown nicely without drying out. Adding a few crushed walnuts to the filling also gives the dolma a pleasant crunch.
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