Mushroom Caps Stuffed with Suluguni

Use 8–10 mushrooms, 100 g suluguni, 5 g garlic, 5 g cilantro, 10 g butter, 2 g khmeli suneli, and 2 g salt. Clean the mushrooms, remove the stems, and bake the caps at 180°C for 5–7 minutes.

Grate the suluguni and mix it with chopped cilantro, garlic, khmeli suneli, and salt. Finely chop the stems and sauté them in the butter. Combine them with the cheese filling, stuff the caps, and bake at 180°C for about 10 more minutes until golden.