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A close-up of sautéed mushrooms and peppers topped with melted, bubbly kashar cheese.

Cheesy Turkish Mushroom Sauté (Kaşarlı Mantar Sote)

Sautéed mushrooms with colorful peppers and onions, topped with melted kashar cheese. A simple yet flavor-packed Mediterranean appetizer or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Snack
Cuisine: Mediterranean, Turkish
Calories: 262
Ingredients Equipment Method Video Notes

Ingredients
  

  • 14 oz Mushrooms (button or cremini), sliced
  • 1 medium Red capia pepper, diced
  • 1 medium Green pepper, diced
  • 1 medium Onion, diced
  • 1 cup Shredded kashar cheese (or mozzarella)
  • 2 tbsp Olive oil or butter
  • 1 tsp Salt
  • ¼ tsp Black pepper or red chili flakes (optional)

Equipment

  • Cast Iron or Large Non-Stick Skillet: For the best searing and even heat.
  • Wooden Spatula: To move the ingredients without scratching your pan.
  • Chef's Knife: For getting those uniform mushroom and pepper slices.
  • Cheese Grater: Freshly grated cheese melts much better than pre-shredded!

Method
 

  1. Heat the olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms. Cook them until they first release their water and then continue until all the liquid has evaporated and the mushrooms are golden brown.
    Sautéing sliced mushrooms in a pan until the water evaporates and they turn golden.
  2. Add the diced onions and both red and green peppers to the pan.
    Adding diced onions, red capia, and green peppers to the browned mushrooms.
  3. Continue to sauté for another 5–7 minutes until the onions are translucent and the peppers have softened. Season with salt.
    Stir-frying the vegetable and mushroom mixture in a skillet until soft and fragrant.
  4. Once the vegetables are perfectly cooked, spread them evenly across the pan. Sprinkle the shredded kashar cheese generously over the top.
    Covering the sautéed mushroom and pepper mixture with a thick layer of shredded cheese.
  5. Reduce the heat to low and cover the pan with a lid for 1-2 minutes until the cheese is completely melted and bubbly. Serve immediately while the cheese is stretchy!
    The final look of the dish with the cheese completely melted and ready to serve.

Video

Notes

Cook the mushrooms over medium-high heat without overcrowding the pan. Let them release and evaporate their moisture fully before adding peppers — this keeps the sauté rich and not watery.