Vegetable-Stuffed Mushrooms (Sebzeli Mantar Dolması)
- TypeMain Dish
- Main ingredientMantar
- Calories328 kcal (approx.)
- Servings4
- Time55 min
Last updated: July 2026
Ingredients
- 10 large mushrooms
- 1 kapya pepper (sweet red pepper)
- 1 green pepper
- 1 large eggplant
- 1 dry onion
- 1 bowl low-fat white cheese (feta-style)
- ½ bowl fresh kaşar cheese
- ½ small cup (~100 ml) olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
Remove the stems of the mushrooms and peel the outer surface by hand.
Wash and peel the eggplant, cut into small pieces, and soak in salted water.
Wash the onion and peppers, and chop them small.
Coarsely grate the cheeses.
Cooking
Add the olive oil, peppers, and onion to a large pan and sauté over high heat for 5 minutes.
Remove the eggplant from the salted water, squeeze out the liquid by hand, and add it to the pan.
Sauté everything together for another 10 minutes.
Remove from the stove; after cooling for 10 minutes, mix it with the grated white cheese in a separate bowl.
Add the spices and salt to the mixture and stir again.
Divide the mixture equally into the mushrooms and arrange them on a baking tray.
Place the mushrooms in an oven preheated to 200°C with top and bottom heat and bake for 15 minutes.
Remove the mushrooms from the oven, sprinkle grated fresh kaşar cheese on top, and bake for another 5 minutes.
Serve hot.
Note 1: If you want a milder spice flavor, you can add the spices while sautéing the vegetables. Note 2: Don't throw away the mushroom stems — you can use them in mushroom soup or another dish.
Enjoy your meal! 🌿
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