These meat nests are a weeknight showstopper — juicy seasoned ground meat shaped into little cups and filled two ways: one with mushrooms and pickles, the other with sweet peppers and carrots, all crowned with melted suluguni. They bake up golden, hearty and family-friendly. If you like this kind of hands-on dinner, you will love our Mushroom-Stuffed Meat Nests with Sour Cream and the Potato Nests with Minced Meat.
Ingredients
- 1 kg ground meat
- 1 egg
- 300 g mushrooms, chopped
- 2 onions, chopped
- 4-5 cornichons (small pickles), chopped
- 1 carrot, grated
- 1 bell pepper, diced
- 150 g suluguni cheese, grated
- Salt, black pepper, turmeric
Instructions
- Mix the ground meat with the egg, salt, pepper, and turmeric.
- Form into nests — a water-dipped glass or cup makes it easy (wet the bottom so the meat does not stick), then refine by hand.
- Filling one: fry the mushrooms with one onion until done, then add the chopped pickles.
- Filling two: fry the carrot, remaining onion, and bell pepper until soft.
- Fill the nests and bake at 180°C (350°F) for 30 minutes.
- Sprinkle with grated suluguni and bake 5-10 more minutes.
Tips
- Wet the bottom of the glass or cup before shaping each nest — the meat will not stick, and the nests keep a neat round shape.
- Do not overfill the nests; the fillings release moisture as they bake, and the cheese topping should melt, not slide off.
- Serve with mashed potatoes or a fresh salad — and for another mushroom and meat pairing, try our Meatballs in Creamy Mushroom Sauce. For more ground-meat dinner ideas, browse Allrecipes.
Nutrition
Per 100 g: 198 kcal, protein 12 g, fat 4 g, carbs 6 g.