Recipe for: Grilled mushrooms with cheese and a honey-nut twist - photo 1
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Recipe for: Grilled mushrooms with cheese and a honey-nut twist

Pikantne Appetizers Grilling Snacks 20 min Easy 8 wyświetleń ~45.14 PLN * - (0)
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Description

Aromatic grilled mushrooms stuffed with smoked oscypek, drizzled with slightly tangy lemon juice and an olive-garlic marinade, served with parsley and an optional honey-nut accent. The dish combines the simplicity of Polish ingredients (mushroom, oscypek, parsley) with a modern twist: the sweet-salty contrast of honey and walnuts. Perfect as a light appetizer for summer grilling, a party, or a terrace dinner — served on a wooden board, they present a rustic and impressive look, while the smoky aroma from the grill enhances the cheesy filling. The dish is easy to prepare, quick (about 20 minutes), and visually striking thanks to the golden crust of the cheese and the fresh green of the parsley.

Ingredients Used

Ingredients (11)

Servings:
4
  • Mushrooms 600 g
  • Smoked oscypek cheese 200 g
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Thyme 4 g
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 0.5 pęczek (~15 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Walnuts 40 g
💰 Szacowany koszt dania: ~45.14 PLN (11.28 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash your hands. Remove the mushrooms from the packaging. Cleaning: wipe each mushroom with a damp paper towel or a soft brush — I do not recommend rinsing under running water, as mushrooms absorb water. If the caps have dirty stems, trim the outer part of the stem with a knife, leaving the cap bowl intact. You can leave small mushrooms whole; for larger ones (about 10–12 cm in circumference), it's better to trim the stems to create an even bowl.

Use a sharp kitchen knife and a cutting board. Do not soak the mushrooms for too long — moisture will cause them to boil instead of grill.
2

Prepare the marinade: in a bowl, mix canola oil (30 g), finely crushed garlic (15 g), thyme (4 g), salt (2 g), black pepper (2 g), and the juice of half a lemon (30 g). Stir with a spoon until the ingredients are combined. Taste the marinade — it should have a strong garlic aroma and a slight acidity from the lemon. If the oscypek is very salty, reduce the amount of salt in the marinade.

Ingredients: Rapeseed oil, Garlic, Thyme, Salt, Black pepper, Lemon
Use a small bowl and a fork or whisk. Crush the garlic with a knife and finely chop it so there are no large pieces left. Prepare the marinade just before spreading it, so the oil doesn't oxidize too much.

Filling and preparation for the grill

3

Cut the oscypek into thin slices or cubes so that they can fit into the caps of the mushrooms. If you have large mushrooms, place 1-2 slices of cheese in each cap; if they are smaller, place the cheese on top of the cap. Brush the inside and outside of the caps with the marinade — evenly, but don't overdo it (excess will drip onto the grill). Set the prepared mushrooms aside for 3-5 minutes to allow the marinade to soak in slightly.

Ingredients: smoked oscypek cheese, Rapeseed oil, Garlic, Thyme
Use a silicone brush and a small cutting board. The cheese slices should not be too thick (about 3–5 mm), as they won't heat through in the middle, and if they are too thin, they will burn quickly.

Grilling

4

Preheat the grill to medium-high heat (about 200–220°C) or place a grilling pan over medium-high heat for 3–5 minutes. Place the mushrooms cap-side down on the heated grill/pan for 3–4 minutes — this will allow the bottom to brown nicely and release some juices. After 3–4 minutes, turn the mushrooms over (cap-side up), place or press slices of oscypek on top, and grill for another 2–3 minutes until the cheese starts to melt and forms a golden-brown crust. The mushrooms are ready when they have reduced in volume by about 20–30%, and a fork inserted into the cap goes in easily and feels soft.

Ingredients: smoked oscypek cheese, Rapeseed oil
Use tongs for flipping and a wide spatula. A grill pan or a grill with a good temperature is best. Don't take the mushrooms off the grill too early — the cheese needs to caramelize slightly, and the mushroom should soften.

Finishing and serving

5

Transfer the baked mushrooms to a plate or wooden board. Sprinkle with finely chopped parsley (15 g). If you want a sweet-salty contrast, gently drizzle each cap with a bit of honey (30 g total spread in a thin thread) and sprinkle with coarsely chopped walnut (40 g). Serve immediately while the cheese is still warm and gooey.

Ingredients: Parsley, Honey
Use a fine grater or knife to chop the herbs and a teaspoon for precise drizzling of honey. Serve immediately — the mushrooms lose their visual appeal after cooling down.

Fun Fact

💡

Oscypek is a traditional smoked highlander cheese; due to its firm texture, it is perfect for grilling — its history dates back centuries and combines shepherding tradition with modern culinary applications.

Best for

Majówka Letnie grillowanie Przystawka na imprezę

Tips

🍽️ Serving

Serve on a warm wooden board or ceramic plate. It pairs well with dark bread, fresh salad with vinaigrette, or a light cold beer. If the cheese is very salty, add more lemon juice or serve with pickled cucumber as a contrast.

🥡 Storage

Best consumed immediately. Store leftovers in the refrigerator for up to 24 hours in an airtight container. For reheating, use an oven preheated to 160°C for 6–8 minutes or a covered skillet — avoid the microwave, as it will cause the cheese to lose its texture.

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