Hey there everyone!!
Last year around the month of November my friend visited me for the first time in 7 years. She brought me as a gift a cookbook, actually a Georgian Cookbook. 🙂 She is not Greek, so I guess you kind of got that part. 🙂 Anyway, I was going through the cookbook yesterday and noticed that most of the recipes call for Walnuts. I find that so interesting, I love to add nuts in salads and food, but I never have come across a recipe that combined Aubergines with Walnuts. I think this just might be one of the recipes I will be making in the near future.
Ok, so back to the Cookbook, I came across this delicious, yet sooooo easy recipe. Mushrooms marinated in Olive Oil and topped with Mozzarella…:) The name in the cookbook is “Mushrooms with Sulguni”. I called Tammy yesterday to ask her what Sulguni is, and she said Mozzarella!!! I said well that must taste delicious!! Let’s give it a try and if it is good I will pass on the recipe.
I made them today, the photo may not look like much, but OOOOMMMGGoshhhh it was just amazing. I have never combined or come across this type of combination of ingredients, so for me a lover of Mushrooms and Mozzarella it was a match made in heaven. 🙂
Have a great week everyone!!
OVEN BAKED MUSHROOMS & MOZZARELLA
- 500 grams Portobello Mushrooms
- 30 grams Olive Oil
- 1 stick of Mozzarella Cheese cubed
- Remove Stem
- Place Mushrooms into a baking pan,
- pour Olive Oil over Mushrooms, and set aside for 1/2 hour.
- Cut Mozzarella into cubes, and top off the Mushrooms. Oven bake at 180 degrees for 30 minutes or until Mozzarella is golden brown.
- Serve hot 🙂