Ingredients
4 servingsChampignons500 g
Cheese Sulguni200 g
Butter50 g
Saltto taste
Preparation
1
Clean the mushrooms thoroughly, carefully remove the legs so that the hats remain whole. Heat the ketsi, brush it with a little butter. Arrange the mushroom caps with a groove on top of the ketsi. Put a small piece of butter in each cap and sprinkle with a little salt. Cut the sulguni into thick slices or peel and wrap tightly in the mushroom caps. Put in the oven preheated to 200 degrees for 15 minutes, until the mushrooms release their juices and the cheese melts and browns golden.
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