Stuffed mushrooms

Korozottel toltott gombafejek

Stuffed mushrooms


  • 250 g baby chestnut mushrooms
  • 250 g bryndza
  • 100 g butter
  • 2 teaspoons of ground paprika
  • cumin
  • lettuce or vegetable sprouts
  • oil, salt and pepper

Wash the mushrooms and remove the stalks. Fry the mushroom heads on both sides in oil, seasoning with salt and pepper.

Cream the bryndza with the softened butter, then season to taste with the paprika and cumin.

Arrange the mushroom heads on a bed of lettuce or vegetable sprouts and spoon the seasoned cream cheese over them while they are still warm. Serve immediately.

Tip: Don’t discard the mushroom stalks! They make a great addition to soups or main courses.