Ciuperci Umplute la Grătar
(choo-PERCH oom-PLOO-teh lah gruh-TAR)
Sunday Grătar: The Romanian Backyard BBQ
While the men hovered over the coals arguing the precise thermodynamics of a pork sausage, the real magic of the Romanian Sunday grătar was quietly happening on the cooler edges of the grill. Grandma would stuff hollowed-out mushroom caps with pungent, salty brânză de burduf, letting the smoke and heat do their slow work. Since raw sheep's milk shepherd's cheese is a tough find in the American Midwest, a sharp feta and whole-milk mozzarella blend flawlessly mimics that rich, molten bite. The golden rule here is absolute: once they are stuffed, do not touch them, do not flip them, and let the mushroom act as a self-contained vessel for its own earthy, buttery juices.
Before you start
Clean the mushrooms with a damp paper towel.
Do not run them under water, or the delicate cellular structure will waterlog and steam instead of roast.
Gently snap the stems off right at the base to create a deep, hollow bowl in the cap.
Reserve the stems in the fridge for tomorrow’s morning omelet or a quick soup.
Toss the crumbled feta, shredded mozzarella, minced garlic, and fresh dill together in a small bowl.
Add the pinch of black pepper, but skip the salt entirely, as the feta carries more than enough.
Ingredients
- large white button or cremini mushrooms1 lb
- unsalted butter3 tbsp
- feta cheese1/2 cup
- whole milk mozzarella or provolone cheese1/2 cup
- garlic2 cloves
- fresh dill2 tbsp
- black pepper1 pinch
Method
- 01
Drop a tiny cube of cold butter directly into the bottom of each hollowed-out mushroom cap.
As the mushroom hits the heat, this butter melts first, mingling with the natural juices before the cheese even begins to drop.
- 02
Generously pack the cheese and herb mixture into each cap.
Press it down slightly so it mounds over the top rim.
- 03
Place the stuffed caps directly onto a medium-heat grill, cheese side up, and close the lid.
If you are working on a stovetop grill pan, cover them with an inverted metal bowl to create an oven effect that melts the cheese before the bottom chars.
- 04
Leave them entirely alone for 10 to 12 minutes.
Do not flip them under any circumstances; the cap must hold the boiling liquid gold inside until the mushrooms are tender and the cheese is bubbling.
- 05
Remove the mushrooms carefully with tongs, keeping them perfectly upright.
Serve immediately alongside the heavy grilled meats.
Notes
The golden rule of Romanian stuffed mushrooms is that they are never flipped.
Flipping them empties the rich, buttery mushroom liquor into the coals, leaving you with a dry, rubbery husk.
From Cook Romanian in America.