Cheesy Turkish Mushroom Sauté (Kaşarlı Mantar Sote)
262kcal
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
- 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.
- Add the diced onions and both red and green peppers to the pan.
- Continue to sauté for another 5–7 minutes until the onions are translucent and the peppers have softened. Season with salt.
- Once the vegetables are perfectly cooked, spread them evenly across the pan. Sprinkle the shredded kashar cheese generously over the top.
- 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!
Nutrition
Calories262kcalCarbohydrates13gProtein15gFat18gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat9gCholesterol32mgSodium361mgPotassium682mgFiber3gSugar7gVitamin A1645IUVitamin C88mgCalcium211mgIron1mg
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.