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Soko Ketze
Georgian Cheese-Stuffed Mushrooms
A popular Georgian appetizer, Soko Ketze features mushroom caps generously stuffed with Sulguni cheese and baked until golden and bubbly. Often prepared in traditional clay 'ketsi' dishes, this recipe offers a delightful combination of earthy mushrooms and savory cheese.
🧂 食材
- 12 medium Large button mushrooms(about 1 lb, cremini or smaller portobellos can also be used)
- 2 tbsp Butter(cubed)
- 5 oz Suluguni cheese(cubed (mozzarella or provolone can be substituted))
- 2 tsp Vegetable oil
- 0.125 tsp Black pepper powder
- 0.5 tsp Adjika (optional)(use more for spicier)
- 1 tsp Blue fenugreek powder (optional)
- to taste Salt
👨🍳 步骤
- 1
Preheat oven to 180°C (350°F).
- 2
Gently scrub and wash the mushrooms. Carefully remove the stems, creating a hollow in the middle of each cap. Set stems aside for another use.
- 3
In a small bowl, mix together vegetable oil, black pepper, adjika (if using), blue fenugreek (if using), and salt to taste.
- 4
Add the cleaned and hollowed-out mushroom caps to the bowl and gently toss to coat them with the seasoning mixture.
- 5
Place the seasoned mushrooms, hole-side-up, in a shallow baking dish or traditional ketsi. Add a small pat or cube of butter into the hollow of each mushroom.
- 6
Bake for 15 minutes.
- 7
Remove the dish from the oven. Carefully place cubes of Suluguni cheese into the hollows of each mushroom, on top of the butter.
- 8
Bake for an additional 15 minutes, or until the cheese is melted and bubbly. For a browned top, set the oven to broil for the last 5 minutes, watching carefully to prevent burning.
- 9
Serve hot.
💡 专业技巧
- ✓If you don't have Suluguni cheese, a good quality mozzarella or provolone will work as a substitute.
- ✓For a spicier kick, increase the amount of adjika.
- ✓Ensure the mushrooms are dry before seasoning to prevent sogginess.
✨ 创意变奏
为您的创意版本提供灵感
- Add a sprinkle of fresh chopped parsley or cilantro before serving.
- For a richer flavor, a small clove of minced garlic can be added to the seasoning mix.