Turkish Baked Mushrooms Stuffed with Tulum Cheese and Herbs

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Wipe 400 g button mushrooms clean with a damp towel, gently snap off the stems, and finely chop the stems. Lightly brush a medium ceramic baking dish with 15 ml olive oil.

2. 2

   Finely chop 20 g fresh parsley and mince 10 g garlic. In a small bowl, combine the chopped mushroom stems, 150 g crumbled Tulum cheese, chopped parsley, minced garlic, and 5 g red pepper flakes. Mash together with a fork.

3. 3

   Arrange the mushroom caps hollow-side up in the prepared baking dish. Season the inside of each cap with a tiny pinch of salt. Spoon the cheese mixture evenly into each mushroom cap, mounding it slightly on top.

4. 4

   Dice 30 g butter into small cubes. Place one tiny butter cube directly on top of each stuffed mushroom cap to keep the filling moist while baking.

5. 5

   Bake in the center of the oven at 200°C for 15 to 18 minutes until the mushroom caps are tender, juices release into the dish, and the cheese topping turns light golden brown.

6. 6

   Carefully remove the baking dish from the oven. Rest for 3 minutes so the mushrooms firm up. Serve warm directly from the dish, spooning the pan juices over the top.