Georgian Cheese Stuffed Mushrooms (Soko Kecze)
Soko kecze translates to stuffed mushrooms in a clay pot - though you don't really need a claypot to roast them at home. These mushrooms are unbelievably flavorful, roasted with butter, then a second time with some cheese inside it. It's an easy-to-make side dish for any main dish.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 9 medium or large sized button mushrooms also cremini or smaller portabello
- cold butter, cubed
- sulguni or mozzarella cheese, cubed
- 2 teaspoon vegetable oil
- ⅛ teaspoon black pepper powder
- ¾ teaspoon salt
- ½ teaspoon adjika optional; use more if you want it more spicy
- 1 teaspoon blue fenugreek powder optional
Instructions
- Preheat the oven to 180°C (350°F)
- Gently scrub and wash the mushrooms, then remove the stems creating a hollow in the middle.
- Add the spices and oil to a bowl then mix with a fork or small whisk.
- Add the cleaned and hollowed out mushrooms then gently mix with a spatula to coat them with the seasoning.
- Place the mushrooms in a pan hole-side-up, add pats or cubes of the butter into the hollows. Bake for 15 mins.
- Remove from the oven and add the cheese cubes. Bake for an additional 15 minutes. Set the oven to broil for the last 5 minutes. Bake until some of the cheese has browned.
Nutrition
Calories: 66kcalCarbohydrates: 4gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 878mgPotassium: 303mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.