Stuffed suluguni mushrooms

A wonderful hot snack for the festive table. The coming 2019 is the year of the pig according to the Chinese calendar. And wild pigs like what? That's right - truffles. But truffles are quite expensive for us and you won't find them everywhere, but champignons are sold everywhere. And you can safely please yourself for the New Year with such a mushroom dish.

Maria

The author of the recipe

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Composition / ingredients

servings:

Champignons

Suluguni

100

Butter

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 69 % 20 g

Carbohydrates 0 % 0 g

207 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Measure the ingredients.
Step 2:
Rinse the champignons well, dry them and gently remove the legs. We won't need legs, just hats.
Step 3:
Cut the suluguni into small cubes so that they fit into the mushroom caps.
Step 4:
Cream is also cut into small pieces.
Step 5:
Put the mushroom caps in a ceramic baking dish or on a foil-lined baking sheet.
Step 6:
Put a piece of butter in each mushroom cap. Spread a few pieces of butter between the mushrooms.
Step 7:
Put the suluguni cubes on top. Put the mold in a preheated 220 ° C oven for 25 minutes.
Step 8:
Serve the dish hot, sprinkled with freshly ground black pepper before that. I sprinkled Italian seasonings from the mill.