Cheesy skillet mushrooms

Name: Cheesy skillet mushrooms
Ingredients: 500 g small fresh mushrooms; 30 g butter; 1 scallion (15 g); 1 garlic clove; 100 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 70 g mozzarella; 50 g semi-hard cheese; 1 tablespoon (10 g) grated Parmesan

Salad - Cheesy skillet mushrooms by Tania L. - Recipia

Cheesy skillet mushrooms: mozzarella, semi-hard cheese and Parmesan melt over them, right in the pan. The mushrooms stay tender, and the cheeses come together into a thick sauce, perfect for scooping up with bread. On fasting days, I most often make fresh mushrooms stuffed and grilled. I eat these with toasted bread while the cheese is still soft. Prep: 15 minutes. Cook: 18 minutes. Rest: 5 minutes. Total time: 38 minutes. Serves: 2. About 380 kcal and 23 g protein per serving.

Ingredients

500 g small fresh mushrooms
30 g butter
1 scallion (15 g)
1 garlic clove
100 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
70 g mozzarella
50 g semi-hard cheese
1 tablespoon (10 g) grated Parmesan

Preparation

1. Rinse the mushrooms and leave them to drain in a sieve. 2. Melt the butter in a pan, add the mushrooms and cook for 3 minutes, stirring. They’ll start to soften and release their juices. 3. Slice the scallion into rounds and cut the peeled garlic clove in half. Add them to the pan, pour in 100 ml water, and add 1 teaspoon salt and 1/2 teaspoon ground pepper. Cover and cook over medium heat for 12 minutes, until almost all the liquid has evaporated. 4. Grate the mozzarella and semi-hard cheese using the coarse side of a grater. Take the pan off the heat, remove the garlic, and scatter the mozzarella, semi-hard cheese and Parmesan over the mushrooms. Cover and cook over low heat for 3 more minutes, until the cheeses have melted. 5. Take the pan off the heat and leave the mushrooms to cool for 5 minutes.

Notes

Small mushrooms that are similar in size cook evenly. Cut larger ones in half, since they take longer to soften. After rinsing, drain them well and pat them dry if there’s still water on the surface, or they’ll release more liquid in the pan. If the mozzarella is stored in whey, let it drain and pat it dry before grating, so the cheese mixture doesn’t get too wet. Parmesan varies a lot in saltiness, so taste it before deciding how much salt to add to the mushrooms. Toasted bread is perfect for mopping up the sauce left in the pan. Store leftovers in a sealed container in the fridge and eat them within 3 days.