Grilled stuffed red pine mushrooms with cheese

September 29th, 2014 § 0

Autumn is the time for mushrooms.

The saffron milk cap or red pine mushroom (in Turkish melki and  Λακτάριος ο σολομόχρωμος in Greek) grows under pine trees during Autumn after a good rain.

In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

It is also known as milky saffron mushroom, as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

These orange coloured mega mushrooms can be grilled and served as a savory food.

  • 1/2 kg saffron milk cap mushroom
  • extra virgin olive oil
  • 50 gr Cheddar cheese (grated)
  • 50 gr Parmesan cheese (grated)
  • Clean the mushrooms, but never soak in a bowl.

    Coat the mushrooms with extra virgin olive oil. Shake on a bit of salt and pepper.

    Fill each mushroom cap with generous grated Cheddar and Parmesan cheese.

    Place the mushrooms stuffing side up and grill them for about 20 minutes.

    Serve immediately.

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