Грибы с сулугуни в кеци | Mushrooms Stuffed with Sulguni Cheese

Очень вкусная и быстрая закуска грузинской кухни. Классически готовится в кеци, но можно заменить любой формой для запекания. Получится так же вкусно!
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I consider these Sulguni Stuffed Mushrooms as a gateway “drug” to Georgian cuisine. They are traditionally baked in shallow round red clay pots, which are called “ketsi.” They are used to make many baked Georgian dishes, such as another personal favorite, Shkmeruli, Chicken Baked in Milk with Garlic.
The innocent enough mushroom caps have a good dose of butter and are topped with one of Georgia’s classic brined cheeses, called sulguni. Round wheels of the cheese are sold in tiny shops and markets everywhere. Once baked, the stretchy cheese with its slightly salty and sour flavor is completely addictive.

Don’t worry, if you can’t find Sulguni cheese, you can substitute it with an aged mozzarella or provolone cheese for the purposes of this recipe. As with most Georgian food, the stuffed mushrooms are perfect to share with a group of friends with some crusty bread – and all of the sudden, the party has started!

Ингредиенты | Ingredients:

* Грибы - 500 гр. | Large Button Mushrooms - 500 gr /1 lb
* Сливочное масло - 100 гр | Butter - 100 gr / 0.2 lb
* Сулугуни - 250 гр. | Sulguni(Mozzarella, Provolone) - 250 gr/0.5 lb
* Кеци или любая форма для запекания | Clay pots

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