Georgian Baked Mushrooms with Cheese (Ketsi)

By using part-skim mozzarella instead of traditional sulguni cheese, you get a high-protein, lighter version of this baked Georgian classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (21 oz) fresh button or cremini mushrooms (stems removed) · 132 kcal in the whole recipe
• 180 g (1.5 cups) shredded part-skim mozzarella (in place of traditional sulguni cheese) · 533 kcal in the whole recipe
• 1 tbsp (14 g) melted butter · 100 kcal in the whole recipe
• 2 cloves minced garlic · 12 kcal in the whole recipe
• 2 tbsp (10 g) finely chopped fresh parsley · 4 kcal in the whole recipe

Method

1. Preheat the oven to 220°C (425°F); detach the stems from the mushrooms and gently clean the caps with a damp cloth.

   

2. Arrange the mushroom caps hollow-side up in a clay dish (ketsi), then distribute the minced garlic and melted butter evenly into each cap.

   

3. Fill the center of each mushroom cap generously with shredded part-skim mozzarella.

   

4. Bake in the preheated oven for about 12-15 minutes until the cheese is melted and golden brown, and the mushrooms are tender.

   

5. Serve piping hot straight from the clay dish, garnished with freshly ground black pepper and finely chopped parsley.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.