Appetizer

Mushrooms on Ketsi with Cheese

Large mushrooms first roasted to shed excess liquid, then covered with Suluguni and finished on a hot ketsi beneath a browned cheese crust.

What you’ll need

• Large button mushrooms: 700 g
• Suluguni cheese: 250 g
• Butter: 50 g
• Garlic: 10 g
• Black pepper: 2 g
• Salt: 5 g
• Coriander: 15 g

How to make it

1. Place the ketsi or a heavy ovenproof dish in the oven and heat to 220°C/425°F. Wipe the mushrooms quickly with a damp towel, remove and finely chop the stems, and do not soak the caps.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.