Servings: 6

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Recipe by Danit Solomon, picture by Yehuda Solomon

Ingredients:
A little bit of olive oil for greasing the pan
2 cups (300 grams) cool or cold cooked rice
4 large eggs
1 carton of Tnuva’s Creamy Soft Cheese 9%
100 grams of Tnuva’s Kashkaval Chunk, roughly grated
½ cup of cilantro, finely chopped
½ tsp. of dried jalapeño flakes or chili flakes
Salt and pepper to taste
200 grams small champignon mushrooms

Instructions:
1. Grease 6 oven-proof containers of approximately 250 ml. each with olive oil. Place the containers on a large baking tray and preheat the oven to 180 degrees Celsius.
2. In a large bowl, mix the cooked rice with the eggs. Add the carton of Creamy Soft Cheese, ¾ of the Kashkaval, and the cilantro. Then, sprinkle with the chili flakes, salt, and pepper, and mix well.
3. Chop the champignon mushrooms into thick slices. Save the middle slice from each mushroom for garnish, then roughly dice the rest of the slices and mix into the rice bowl.
4. Divide the mixture among the greased fire-proof containers. Place three slices of mushroom on top of the rice in each container, then sprinkle the remaining kashkaval on top, along with a few more chili flakes. Bake in the center of the oven for about 25-30 min until the rice has browned and its center is stable. Serve hot.