Stuffed souluguni champignons

4 servings
40 min

Measure the ingredients.

Rinse the champignons well, dry and carefully remove the legs. We will not need legs, only hats.

Cut suluguni into small cubes so that they fit into mushroom caps.

Cream also cut into small pieces.

Put mushroom hats in a ceramic baking dish or on a foil-lined baking sheet.

Put a piece of butter in each champagne hat. Arrange several pieces of oil between mushrooms.

Arrange the suluguni cubes on top. Put the tin in the oven heated to 220 ° C for 25 minutes.

Serve the dish hot, sprinkling freshly ground black pepper before. I sprinkled Italian condiments from the mill.