Ciuperci Umplute cu Cașcaval
Ciuperci Umplute cu Cașcaval·(choo-PERTCH oom-PLOO-teh koo kash-kah-VAHL)
La Grătar (The Weekend Cookout)
Forget the fussy, breadcrumb-heavy monstrosities; while the roaring center belongs to sizzling pork neck and garlicky sausages, the cooler edges are reserved for the ciuperci. Snap the stems out of raw cremini caps, drop in a tiny knob of butter and a square from a block of supermarket provolone, and walk away; the fire poaches the mushroom in its own buttery liquor from the inside out, while the cheese melts into a bubbling canopy. Pull the half-sheet pan the second the cheese blisters, and eat them standing up.
Ingredients
- cremini or white button mushrooms1 lb
- unsalted butter2 tbsp
- kosher salt1 pinch
- black pepper1 pinch
- Cașcaval cheese (or a blend of low-moisture mozzarella and sharp white cheddar)1 1/2 cup
Method
- 01
Preheat your outdoor or indoor grill to medium heat.
Aim for about 350°F to 375°F on a gas or charcoal grill, or use a countertop electric grill.
- 02
Place a pea-sized cube of butter into the bottom center of each empty mushroom cap.
This is the crucial step; the butter will emulsify with the mushroom's natural juices to poach the cap from the inside out.
- 03
Lightly season the inside of each cap with a pinch of kosher salt and black pepper.
The salt draws out the moisture, ensuring it mixes properly with the melting butter.
- 04
Generously fill the cavity of each mushroom with the grated cheese.
Press the cheese down slightly so it packs into the cap, piling it just a bit higher than the rim.
- 05
Place the stuffed mushrooms directly onto the grill grates with the cheese side facing up.
Do not flip them under any circumstances, or you will spill the precious buttery broth straight into the fire.
- 06
Close the lid and cook undisturbed for 10 to 15 minutes.
They are ready when the mushrooms look slightly wrinkled on the outside and the cheese has collapsed into a bubbling, golden pool.
- 07
Carefully remove from the grill with tongs and let cool briefly before eating.
Keep them level as you transfer them so you don't spill the liquid gold inside.
Notes
If you cannot find imported Cașcaval at a local market, make your own blend.
Mix equal parts low-moisture mozzarella for the structural stretch and sharp white cheddar or aged Gouda for that salty, nutty bite.
Save those mushroom stems.
Toss them in a ziplock bag and freeze them to chop up for your next batch of soup or a weekend omelet.
From Cook Romanian in America.