A recipe from Gemo
Mushrooms on Ketsi with Cheese
A hot Georgian appetizer of mushroom caps baked in a clay ketsi with butter and sulguni until the mushrooms are tender and the cheese is bubbling and lightly browned.
Method
- 01
Heat the oven to 200 C. If using a clay ketsi, place it in the cold oven so it warms gradually; use an oven-safe ceramic dish or small cast-iron skillet if you do not have ketsi.
- 02
Wipe the 12 large mushrooms clean and twist out the stems. Add a few pieces of butter to the hot ketsi, then arrange the mushroom caps cavity-side up in a snug single layer.
- 03
Divide the remaining butter among the mushroom cavities and season very lightly with salt. Bake at 200 C until the mushrooms soften, shrink slightly, and release their juices into the butter.
⏱ 15 min - 04
Spoon a little hot butter over the mushrooms, then fill each cavity with the 180 g sulguni. Return the ketsi to the 200 C oven and bake until the cheese melts, bubbles, and browns in spots.
⏱ 10 min - 05
Finish with black pepper and serve immediately in the hot ketsi while the butter is sizzling and the cheese is still stretchy.
Nutrition
