Baked Mushrooms with Garlic Butter & Kashar Cheese Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C) and set out a round earthenware clay baking dish or a small baking dish. Wipe the mushrooms clean with a damp paper towel and pop out the stems.

In a small bowl, combine the softened butter, minced garlic, parsley, salt, and pul biber. Have the grated kaşar cheese ready to go. The dish comes together quickly once the oven is hot, so having everything prepped and within reach makes the process seamless.

Instructions

Prep and Stuff

1. 1Prepare the Mushrooms
   Heat the oven to 400°F (200°C). Wipe the mushrooms clean with a damp paper towel—do not rinse. Pop out the stems and reserve them for another use. Arrange the caps open-side up in a round earthenware clay baking dish or a small baking dish that fits them snugly.
   Look for The caps sit upright and stable, ready for filling.
   Tip Choose mushrooms of similar size for even baking.
2. 2Make the Garlic Herb Butter
   In a small bowl, mash the softened butter with the minced garlic, parsley, salt, and pul biber until well combined. The mixture should be spreadable but not melted.
   Look for The butter is fragrant with garlic and herbs.
   Tip If the butter is too firm, let it sit at room temperature for 10 minutes.
3. 3Stuff the Mushroom Caps
   Place a small cube of the garlic herb butter into each mushroom cavity, dividing it evenly. Use your fingers or a small spoon to press it gently into the hollow. The butter will melt and flavor the mushrooms as they bake.
   Look for Each cap has a neat butter filling.
   Tip Don't overfill—the butter will spread as it melts.

The mushroom caps are clean, stemmed, and arranged snugly in the baking dish. Each cavity holds a cube of garlic herb butter, and the tops are dusted with salt and pul biber. The butter is fragrant with garlic and herbs, and the caps look ready for their cheesy topping. The oven is preheating, and the cheese is grated and waiting.

Cheese and Bake

4. 4Top with Cheese
   Pile the grated kaşar cheese generously over each mushroom cap, mounding it high. The cheese should cover the butter completely. Use all the cheese, dividing it evenly among the caps.
   Look for The caps are fully covered with a thick layer of cheese.
   Tip A high mound creates a dramatic cheese pull.
5. 5Bake the Mushrooms
   Place the dish in the preheated oven and bake for 15 minutes, until the cheese is melted, bubbling, and golden blistered on top. The mushrooms should be tender but still hold their shape. Remove from the oven and let rest for 2 minutes before serving.
   Look for The cheese is molten and bubbling, with browned spots.
   Tip If the cheese isn't blistered, broil for 1–2 minutes, watching closely.

The caps are mounded high with grated kaşar cheese, completely covering the butter. As they bake, the cheese melts and bubbles, turning golden and blistered in spots.

The kitchen fills with the aroma of garlic and toasted cheese. After 15 minutes, the cheese is molten and the mushrooms are tender. The dish looks rustic and irresistible.

Pull and Serve

6. 6Serve Hot with Bread
   Using tongs, lift a cheesy mushroom cap and pull the molten cheese high into the air to show the stretch. Serve immediately with crusty bread for dipping into the garlic butter drippings at the bottom of the dish.
   Look for The cheese stretches in long strands.
   Tip The garlic butter pools in the dish—don't let it go to waste.

The mushrooms are out of the oven, and the cheese is still bubbling. Using tongs, a cap is lifted, and the cheese stretches into a long, glossy ribbon. The garlic butter pools at the bottom of the dish, ready for bread dipping. Serve immediately, while the cheese is at its most pullable and the butter is warm.

Common mistakes

One common mistake is using mushrooms that are too small or too large—small ones may overcook, while large ones need more time. Stick to medium-large caps for even baking. Another issue is overfilling the caps with butter, which can cause the cheese to slide off as it melts.

A small cube per cap is plenty. Finally, don't skip the high oven temperature; lower heat will make the cheese tough and the mushrooms rubbery. Watch the dish closely in the last few minutes to catch the perfect blistered spots.

How to tell it’s done

The mushrooms are done when the cheese is fully melted, bubbling, and golden blistered on top. The mushrooms should be tender when pierced with a fork but still hold their shape.

If you insert an instant-read thermometer into the center of a mushroom, it should read at least 165°F (74°C) for food safety, though the cheese and butter will likely be much hotter. Let the dish rest for 2 minutes before serving to allow the cheese to set slightly, making it easier to pull.