A harmony of flavors where creamy cheese, herbs, and Garlumami’s charm meet. These rich portobello mushrooms are perfect for an appetizer, main course, or as a snack. The filling blends mozzarella and aromatic mountain cheese, complemented by Mediterranean herbs, with the perfect finish – Garlumami sauce, which enhances the flavors and adds character.
Preparation time: around 20 minutes
Servings: depending on the number of mushrooms
Ingredients:
- Fresh portobello mushrooms (desired quantity)
- Mozzarella cheese (half of the filling)
- Mountain cheese – e.g., Gruyère, Appenzeller, or a stronger Estonian hard cheese (half of the filling)
- Seasonings: black pepper, oregano, basil, thyme
- Garlumami sauce – about 10 g per mushroom
Instructions:
- Prepare the mushrooms:
Remove the stems and inner part of the mushrooms. Heat them lightly in a pan to soften them and let excess moisture evaporate. - Pre-bake:
Place the mushrooms on a baking sheet and bake at 180°C for 5 minutes to make them slightly crispy and better hold the filling. - Prepare the filling:
Tear or chop the mozzarella and mountain cheese, then mix them together. - Fill and bake:
Stuff the pre-baked mushrooms with the cheese mixture, season with black pepper, oregano, basil, and thyme. Bake in the oven at 220°C for 5–8 minutes, until the cheese is melted and the top is beautifully golden brown. - Finish:
Just before serving, add 20 grams of Garlumami sauce to each mushroom – this will add depth, balance, and character to the dish.
Serving suggestion:
Serve with a fresh salad, toasted bread, or grilled vegetables. Perfect for sharing with wine!