Baked Mushrooms with Garlic Butter & Kashar Cheese

Plump mushroom caps, each one cradling a cube of garlicky herb butter, get buried under a mountain of grated kaşar cheese and baked until the cheese turns molten, bubbling, and blistered. The first pull stretches a glossy ribbon of cheese that seems to go on forever.

Serve these straight from the oven with crusty bread to soak up every drop of the savory garlic butter that pools in the bottom of the dish. This Turkish meze is pure comfort, ready in under half an hour.

Kaşarlı mantar is a beloved Turkish appetizer that turns humble mushrooms into something spectacular. Large mushroom caps are stuffed with a fragrant garlic butter, then smothered with kaşar cheese—a semi-hard sheep's milk cheese that melts into an ultra-stretchy, golden blanket.

Baked at high heat, the cheese bubbles and blisters while the mushrooms soften and soak up all that buttery goodness. The result is a dish that's at once rustic and indulgent, perfect for sharing with friends or serving as a standout starter. The contrast of earthy mushrooms, rich butter, and salty, gooey cheese is irresistible.

Ingredients

Why this recipe works

The method here is all about building layers of flavor and texture. Stuffing the mushroom caps with garlic herb butter before adding the cheese does double duty: as the butter melts, it bastes the mushrooms from the inside, keeping them moist and infusing them with garlicky, herby goodness.

The butter also mingles with the melting cheese, creating a rich, savory sauce that pools in the bottom of the dish—perfect for dipping bread.

Baking at a high temperature—400°F (200°C)—is key. It melts the cheese quickly and evenly, encouraging it to bubble and blister without drying out the mushrooms.

The mushrooms themselves stay tender because they're protected by the butter and cheese, and the high heat helps them release just enough moisture to become silky, never soggy. The result is a dish that's cohesive, intensely flavored, and visually stunning.

Notes and substitutions

Kaşar cheese is the traditional choice here. It's a Turkish cheese similar to provolone or mozzarella, with excellent melting properties and a mild, slightly salty flavor. If you can't find kaşar, low-moisture mozzarella or provolone are perfect substitutes. Avoid aged cheeses like cheddar, which can separate or become greasy at high heat.

Look for large, firm mushroom caps—cremini or baby bella work well. Wipe them clean with a damp towel rather than rinsing, as excess water can make the dish watery. The garlic butter can be made ahead and kept in the fridge, but be sure to soften it before stuffing. Use a baking dish that fits the mushrooms snugly so they stay upright and the cheese doesn't spill over.

• kaşar cheese: Provolone or low-moisture mozzarella, both melt well and have a similar stretch. For a sharper flavor, try aged provolone.
• Turkish pul biber: Aleppo pepper flakes or 1/4 tsp regular red pepper flakes plus a pinch of smoked paprika.
• Cremini mushrooms: White button mushrooms or baby bella mushrooms. Choose large, firm caps that hold their shape when baked.
• Fresh parsley: Fresh dill or chives, finely chopped, for a different herb note.

Equipment

• Round earthenware clay baking dish (güveç) or small baking dish
• Mixing bowl
• Chef's knife
• Cutting board
• Measuring spoons
• Tongs