We love this time of year, here in Fethiye; we’re enjoying barbecue season – and, of course, we expect to be doing so for a good while yet. Wherever you may be reading this post, we hope you’ve got barbecue weather, too, because this recipe is perfect for your outdoor grill.
If the weather’s not being kind, however, fear not…because these stuffed mushrooms taste perfectly good, baked or grilled indoors, too.
Although this isn’t a vegetarian stuffed mushrooms recipe, it’s really easy to cater for your vegetarian friends with it by leaving out the sucuk.
Occasionally, we do get friends coming to visit us who are vegetarian, so, apart from attempting to impress them with a selection of our summer meze dishes, it’s good to be able to cater for them from the barbecue, too, before it’s been loaded with meat or fish. (You can browse all of our Turkish recipes here btw).
Easy Stuffed Mushrooms
So what type of mushrooms are we making? Well, if you’re catering for a few people, it’s always good to keep things simple so we’re doing a cheese and sausage stuffed mushrooms recipe – and, as we’re in Turkey, let’s give it its Turkish name: Kaşarlı Sucuklu Mantar Dolması.
And just because this is easy stuffed mushrooms, don’t go thinking you’re eating a second best. They taste fabulous!
We first saw cheese stuffed mushrooms when we started going to barbecue restaurant, Cin Bal in Kayaköy and we’ve been making our own version – with little additions, as usual – ever since.
And, as with lots of other fresh ingredients in Turkey, it’s great to do stuffed mushrooms here because it’s easy to buy huge field mushrooms that are plump and super fresh. They just make life so much easier because they’re easy to work with and they really look the part once cooked.
How Do You Make Stuffed Mushrooms?
The cap of the mushrooms is going to be our little snug bed for the filling to nestle inside, so, after washing our mushrooms and allowing them to dry, we need to remove the stems.
If your mushrooms are fresh, a gentle twist and the stem should pop off quite easily. Don’t throw your stems away as these are part of your filling in this stuffed mushrooms recipe!
Once you’ve got all your mushroom cups, put them to one side and then you can start to make your filling. Remember, we’re doing an easy recipe for stuffed mushrooms – but, if you like, you can get as creative you want.
For us, though, we finely chop our mushroom stems and add them to a bowl.
In addition to this, we’re grating in some traditional Turkish cheese – we use either kaşar cheese or Izmir tulum. Izmir tulum melts easily and has more of a tang, so, if you’re like us and you like strong flavours, this is probably the better option for you.
Next, we’re going to be adding a clove of crushed or grated garlic, a good generous sprinkling of chilli flakes and a pinch of salt and black pepper.
At this point, if you’re doing a vegetarian stuffed mushrooms recipe, you can add two cloves of garlic for extra garlicky yumminess.
We’re only adding one clove because now, we’re moving away from vegetarian stuffed mushrooms and taking some traditional Turkish sucuk, chopping it into small chunks and adding that to the mixture.
Sucuk is both spicy and garlicky so that will give a burst of extra flavour as well as texture to our filling. Italian pepperoni or Spanish chorizo makes a good alternative if you can’t find sucuk.
Now all you need to do is give all your ingredients a good mix in the bowl and then, using a teaspoon, fill your mushroom cups with the mixture. You can pack them quite tightly; there’s nothing too intricate about this stuffed mushrooms recipe.
And now it’s time to cook your sucuk and cheese stuffed mushrooms.
While your barbecue is still too hot to start cooking any meat or fish, you can place the mushrooms on there, and, within minutes, you’ll have a yummy spicy, cheesy, mushroomy snack to keep your guests entertained while they wait for the meatier side of things. That’s it! Simple but effective…
Stuffed Mushrooms Recipe
So, let’s get all the ingredients and method together so that we can make stuffed mushrooms.
Stuffed Mushrooms Recipe - Perfect For The Barbecue
- 10 large field mushrooms
- 150 g kaşar cheese (or Izmir tulum) grated
- 30 g sucuk outer skin removed & finely chopped
- 2 cloves garlic peeled & grated
- 1 tbsp chilli flakes optional
- 1 pinch salt & pepper
- Wash your mushrooms and pat them dry.
- Remove the stems and put the mushroom cups to one side.
- Now finely chop your mushroom stems and add them to a bowl.
- Add your grated cheese and your sucuk.
- Now add the garlic, chilli flakes and seasoning.
- Give everything in your bowl a good mix.
- Using a teaspoon, carefully place your filling into each of the mushroom cups.
- Once your barbecue is hot, place your stuffed mushrooms directly onto the rack and cook until the cheese melts.
- Serve immediately.
- This stuffed mushrooms recipe is for 5 people - 2 large mushrooms per person.
- If you are making vegetarian stuffed mushrooms, add 2 cloves of garlic to your filling, if you like, for extra flavour.
- There are lots of variations of stuffed mushrooms. If you like seafood, try crab stuffed mushrooms or prawns. We play around with lots of different fillings.
- As with all of our recipes, the calories are just a general guide to give you a rough idea - this will vary depending on the brand of sucuk (or other sausage you use) and the type of cheese you use.
- You don't need to stick rigidly to the amounts in the recipe. These, too, are meant as a guide.
And that’s how to make sucuk and cheese stuffed mushrooms: Kaşarlı Sucuklu Mantar Dolması.
As you can hopefully see from the photo below, they are sooo tasty and, for us, they’re an essential part of the barbecue feast; as good as any of the meat and fish dishes.
If you don’t like sucuk but want a an additional filling for your cheese, we also like to play around with seafood such as prawns.
And, if you’re catering for vegans, obviously they’re not going to be wanting a mushroom cup filled with bubbling cheese and sucuk. For stuffing suitable for vegans, omit the sucuk and substitute your cheese for breadcrumbs (vegans can eat natural bread that doesn’t contain dairy products) and a light drizzle of olive oil and you’re good to go.