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Print Recipe
Mushrooms baked with Cheese Recipe
Such mini-champignons are a pity even to spice up with seasonings for fear of depriving them of their freshness of taste. Therefore, I acted very sparingly in this case: I used only butter and semi-hard cheese for stuffing, which readily melts.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Break off the legs of the mushrooms. Tip the caps onto a baking sheet with a non-stick coating. Season with salt and pepper. Put in each cap of butter, how much will fit.
    Break off the legs of the mushrooms. Tip the caps onto a baking sheet with a non-stick coating. Season with salt and pepper.
Put in each cap of butter, how much will fit.
  2. Place the diced cheese on top.
    Place the diced cheese on top.
  3. Place in the oven, preheated to 180 degrees, for 20 minutes or until the cheese has brown scorch marks: different ovens work differently.
    Place in the oven, preheated to 180 degrees, for 20 minutes or until the cheese has brown scorch marks: different ovens work differently.
  4. Serve as you like, I had boiled potatoes.
    Serve as you like, I had boiled potatoes.

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