Transylvanian Stuffed Mushrooms

Name: Transylvanian Stuffed Mushrooms (Erdélyi töltött gombafejek)
Cuisine: Hungarian
Ingredients: 300 g/11 oz/4½ cups mushrooms; oil, for greasing; 185 g/6½ oz smoked bacon, cut into small cubes; 250 g/9 oz/generous 1 cup ricotta cheese; 8 thyme sprigs, leaves finely chopped; salt and ground black pepper; salt and ground black pepper; green mixed leaf salad, to serve

Erdélyi töltött gombafejek

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This dish is usually served with creamy polenta or cornmeal, the staple ingredients of the Transylvanian shepherds’ diet. Because of this frequent pairing of ingredients, this dish is also known as ‘shepherd’s mushrooms’. Ricotta cheese is used here, but home-made cottage cheese would have been a traditional choice.

Ingredients

300 g/11 oz/4½ cups mushrooms
oil, for greasing

Europe
Hungary
Starter
Gluten-free
Low carb
Low sugar
High protein
Keto

Method

Preheat the oven to 180°C/350°F/Gas 4. Remove the stems from the mushrooms and reserve for another dish. Arrange the mushrooms on a greased baking tray.

PER SERVING: Energy 244kcal/1012kJ; Protein 16g; Carbohydrate 2g, of which sugars 1g; Fat 19g, of which saturates 8g; Cholesterol 61mg; Calcium 160mg; Fibre 1.7g; Sodium 825