Traditional Bulgarian Stuffed Mushrooms with Kashkaval
Традиционно ястие · Bulgarian
Classic Bulgarian stuffed mushrooms featuring a savory filling topped with melted kashkaval cheese, baked until golden and bubbly. A beloved appetizer or side dish.
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Съставки
- Large mushrooms (e.g., Portobello or Cremini)8
- Kashkaval cheese150g
- Onion1 medium
- Garlic2 cloves
- Fresh parsley2 tablespoons, chopped
- Butter2 tablespoons
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 200°C (400°F). Clean the mushrooms and carefully remove the stems. Finely chop the mushroom stems.
- 2
Finely chop the onion and garlic.
- 3
In a skillet, melt butter and olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- 4
Add the chopped mushroom stems and garlic to the skillet. Cook until tender, about 5-7 minutes.
- 5
Stir in chopped parsley, salt, and pepper. Remove from heat.
- 6
Grate the kashkaval cheese.
- 7
Spoon the filling mixture into the mushroom caps.
- 8
Top each stuffed mushroom generously with grated kashkaval cheese.
- 9
Place the stuffed mushrooms on a baking sheet. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- 10
Serve hot, garnished with extra parsley if desired.
