Mushroom Caps Stuffed with Suluguni
Suluguni adds complete protein and calcium, while mushrooms contribute fiber and umami flavor. The first bake dries the caps slightly, and the second bake turns the cheese filling into a browned crust. Serve the mushrooms immediately while the filling is hot and stretchy.
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Servings: 1 (1 serving ≈ 134 gram)
Digestion time: 3 hour
Complete protein: ✔
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.
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