This dish is best shared with friends, and goes great with a cold beer or white wine!
The recipe is traditionally made with peppery milk caps (iutari in Romanian), but when these aren’t in season I use champignons.
Enjoy!
romanian stuffed mushrooms
Ingredients
Mushrooms - peppery milk caps or champignons, cleaned and stems removed
Tomatoes, diced
Smoked lard (substitute with bacon), diced
Branza de burduf - Romanian cheese (substitute with feta cheese)
Salt and black pepper
Method
Preheat the oven to 180 degrees Celsius.
Salt and pepper the mushrooms’ gills, then add a bit of the tomatoes,lard, and cheese on each mushroom. Sprinkle on some black pepper and they are ready to be put in the oven, middle rack, for 20-30 minutes.
Eat them while they’re hot!
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