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Champignons stuffed with cheese on the grill

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1207
Kitchen World
Calorie content 140.9 kcal
Portions 10 port.
Cooking time 30 minutes.
Proteins * 13.7 g
Fats * 17.7 g
Carbohydrates* 2.7 gr.
* per 100 gr. product
Champignons stuffed with cheese on the grill
Content

In terms of taste, the mushrooms themselves are rather boring, but it is worth adding a meat or cheese filling, as you get an interesting and full-fledged dish. Stuffing mushrooms with cheese is a great solution, especially for those companies where people don't eat meat.

Ingredients

Cooking process

step 1 out of 8
We remove the mushroom legs. If you want to increase the volume of the filling, you can also remove part of the middle of the mushroom. Wash and salt the caps. It takes about 10 minutes for the caps to salt out, otherwise they will be bland and tasteless.
step 2 out of 8
Rub the cheese on a fine grater.
step 3 out of 8
Grind the garlic cloves. You can use a ratio of 1 to 5, that is, there are 5 mushrooms for 1 clove of garlic.
step 4 out of 8
Chop the dill finely. If desired, pepper the cap of each mushroom.
step 5 out of 8
Put grated cheese and chopped dill inside the mushroom. Do not mix them: the cheese should remain at the bottom, and the dill at the top. This will prevent the cheese from leaking during the baking process.
step 6 out of 8
Mix the garlic, thyme and dill and sprinkle them on the caps, then sprinkle with a teaspoon of olive oil.
step 7 out of 8
Wrap each mushroom separately in foil.
step 8 out of 8
Let's deal with coals. It is best to cook mushrooms stuffed with cheese at a time when the coals are just starting to cool. In this case, you do not need to sprinkle the charcoal on the dish. The cheese takes about 15 minutes to melt. You can understand that the dish is ready by the characteristic sound of cheese crackling. Before this time, we do not remove the mushrooms from the barbecue, otherwise they will not have time to be saturated with the aroma of herbs and spices. Bon Appetit!

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