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Breads stuffed with cheese and mushrooms

Breads stuffed with cheese and mushrooms

Put the yeast to leaven in about 100 ml of warm water mixed with sugar.

In a bowl mix the two types of flour and salt.

Pour the leavened yeast over the flour and mix gently, gradually adding the rest of the warm water. Knead by hand and finally add the oil.

We obtain a slightly sticky dough that we leave to rise in a warm place, approx. 40 minutes.

Spread the dough on the table lined with flour, put the flour on top so it doesn't stick to the rolling pin. With a larger diameter cup, cut out round shapes.

We prepare two bowls: in one we put the bellows cheese and in the other the mushrooms that we chop before.

We put in each circle a teaspoon of bellows cheese and a teaspoon of mushrooms. Tighten the edges of the circle to the middle and press with your fingers to stick, then form balls with your hand and place them with the assembled side down in a tray greased with a little oil. We do the same with everyone.

Let the balls rise for another 20-30 minutes then put the tray in the preheated oven at 190 degrees for about 20-25 minutes. They should be lightly browned on top.

Serve hot.

Mushrooms stuffed with cheese and olives

I started 7 months of pregnancy and I start to move harder, for this reason my recipe ideas will find their implementation under the skill of my husband or sister. The mushroom recipe came in the form of a brainstorming and was completed by my sister. Simple and tasty:

10-15 mushrooms,
100g. sheep's cheese,
1-2 donuts in vinegar,
3-4 green olives,
1 or

1. Wash the mushrooms well. Don't clean them! Remove the legs.

2. Finely chop the mushroom legs.

3. Finely chop the donuts and olives.

4. Mix the grated cheese with the beaten egg, the sliced ​​mushrooms, the olives and the donuts. Mix everything until it becomes a compact paste.

5. Fill the mushrooms with this composition. Put them in a tray covered with baking paper and leave them in the oven for three quarters of an hour and an hour.

Mushrooms stuffed with cheese and nuts (P)

I admit, beef salad, stuffed eggs and meatball have their charm on the holiday table, but in recent years, for the Christmas dinner I prepare at home, I try to find ideas for unique appetizers, simple but tasty and why not, more light. This year I thought of testing a recipe for stuffed mushrooms and I found a good option, with cheese, greens and some nuts. They are made super fast, you can even prepare them in advance and bake them right when the guests arrive, to serve them hot, with lightly melted cheese. Surely they will be to everyone's taste, in our country they were successful even in the family members who are not mushroom fans :).

I prepared these mushrooms stuffed with cheese and nuts in the Philips Airfyer, a device that cooks with hot air, with very little or no oil. I put them in the Manual program, without oil and they came out like grilled, which was wonderful, because they baked without softening and kept their shape very well. I cooked them first for 5 minutes without the filling, then I filled them and cooked them for another 5 minutes. I thought it was great that in 10 minutes they were ready, considering that if I had made them in the oven, just preheating it would take longer :). If you still want to try them in the oven, you can bake them for about 20 minutes at 180 degrees.


A serving of ripe tomatoes of about 150 grams is an excellent source of vitamins A, C, K, folic acid and potassium. Tomatoes also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for good health. Among the benefits of eating tomatoes we can list maintaining healthy skin, strengthening bones, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

Mushrooms they contain all the vitamins and minerals that the body needs to function. They are rich in vegetable proteins, vitamins A, B1, B2, C, D (they are the only vegetables that contain this vitamin), iron, potassium and zinc.


1. Preheat the oven to 200 °. Cut the peppers in half and remove the stalk and seeds.

2. In a pan, in the 2 tablespoons of butter and olive oil, fry the mushrooms, garlic, onion, adding salt and pepper. After 1-2 minutes, turn on low heat and leave the composition for 20-30 minutes.

3. Towards the end, add the thinly sliced ​​ham and leave the pan on the fire for 3-5 minutes.

4. Meanwhile, place a slice of cheese in each half of the pepper, fill the pepper with the composition from the pan, then place another slice of cheese on top of the composition.

5. Bake the peppers in a pan for 15-20 minutes, or grill them with wood, for a much richer flavor, until the cheese becomes a dark golden crust.

Mushrooms stuffed in the oven with cheese, bacon, tomatoes

Mushrooms stuffed in the oven & # 8211 with cheese, bacon, tomatoes, garlic, basil. A tasty, colorful and very easy to prepare appetizer. The filling of the mushrooms can vary depending on your tastes and the ingredients you have at hand.

I've always liked these stuffed mushrooms. Once upon a time (in the 80's) fresh mushrooms were rarely found. My family could hardly get a casserole from the Greenhouses in Arad. I was crazy about them! Also under the hand was getting Chinese canned mushrooms (MaLing) & # 8211 sliced ​​or whole. Of course, this recipe uses fresh white or brown mushrooms.

I chose a casserole with mushrooms of relatively equal size, with larger hats. The bacon used is homemade, smoked. The cheeses can be from cheese to mozzarella, cow or sheep cheese (drier and fatter), bellows cheese, feta to gorgonzola, Roquefort or Stilton.

From the remaining legs you can make an excellent mushroom stew, a risotto, Easter, the pizza or a chicken with sour cream and mushrooms.

I made 2 versions of stuffed mushrooms: with smoked bacon and cheese and with telemea, cherry tomatoes and basil. Excellent almond!

A tray with 22 stuffed mushrooms is enough for 4-6 people.

Pancakes with cottage cheese and baked dill are gratin appetizer pancakes, a simple, tasty and very easy to prepare recipe.

I chose as a way to pack pancakes with cottage cheese and dill be in the shape of a flower, but you can roll them, turning the ends, so that the filling does not come out. You can also choose to tighten them at the top with a string of green onions or chives.

We often eat for dinner or as a snack appetizer pancakes. These pancakes with cottage cheese and baked dill come to complete the collection of appetizer pancake recipes that you can see if click here.

You will find a collection of savory pancakes with various sauces and fillings (spinach, mushrooms, minced meat, cheese), but also a savory pancake cake. I still have a recipe on the blog pancakes with cottage cheese and baked dill, which I called pancake pudding. You can read it if click here.

My mother is responsible for the pancakes in our house. I can't wait to make a stack of 30-40 pancakes, as she does. He knows that we turn some of them into savory recipes, for snacks or dinner. Our craving for pancakes is contagious, so at one point it was enough to say that my mother makes pancakes for us on weekends as friends make their way to us. I miss those times and my friends and I hope that this period of distance and fear will pass and we will return to our lives.

You can read the ingredients and how to prepare pancakes according to my mother's recipe click here.

Returning to the recipe of pancakes with cottage cheese and baked dill I would like to tell you that you can add extra flavor by adding green onions, chives, red bell peppers previously sautéed in garlic oil, which will also add color or very well drained and chopped baked peppers. If you don't have green onions, you can also use red onions, which you will harden for about 1 minute, just until they soften a little.

I often buy a dry-textured cow's cheese that looks like Bulgarian. You can find it in a plastic bag with green (Oke or Campina). You can also use cream cheese (those in plastic boxes), in which case reduce the amount of cream by half. You can use ricotta if you can't buy cottage cheese. If you use cow's cheese with sour cream (Fagaras type) don't put sour cream at all & # 8211 I'm not a fan of this type of cheese for recipe for pancakes with cottage cheese and baked dill.

Here's how good these look in the section pancakes with cottage cheese and baked dill, with a creamy composition, well bound, which does not flow.

Here is the list of ingredients and how to prepare the recipe pancakes with cottage cheese and baked dill & # 8211


For the filling:

For gratin:

200 ml sour cream for cooking

optional & # 8211 50 g grated cheese & # 8211 is put towards the end

20 g butter for dish lining

For serving:

Since I already had the pancakes made, I prepared the filling. I weighed the bowl in which I was going to put the ingredients before going to work, so that I could then divide the amount evenly in my pancakes.

I mixed in a bowl the cottage cheese with an egg, salt, pepper, chopped dill and an egg. I also added chopped green onions to the rounds. You can also add red onions, but I would cook this for 1 minute beforehand.

I weighed the amount of filling (lowering the weight of the bowl) and it was easy for me to divide the filling into all the pancakes.

I put the cream cheese of cows with dill in the center, then I tightened the edges inwards, folding them. I pushed the edges inside.

I put the pancakes in a heat-resistant bowl greased with butter. I chose a vessel in which they sit a little crowded, which will make them taller and more aesthetic.

I mixed eggs in a bowl with the two types of cream, salt and pepper and poured over the pancakes.

I baked pancakes with cottage cheese and dill in the preheated oven at 180 ° until the composition became firm and slightly coppery.

When they are almost ready to be taken out of the oven, I sprinkled the grated cheese over the middle of the two rows of pancakes stuffed with cottage cheese and dill. I left them until the cheese was completely melted.

I ate them hot as soon as I took them out of the oven.

These are so good pancakes with cottage cheese and baked dill, so that you will keep repeating the recipe every time you have a bigger stack of pancakes. Or you will make some special ones to prepare them like this!

I invite you to follow me on the YouTube channel. I leave here a recipe in which I used cream cheese.

Dietary mushroom cream soup

Cream soups are the ideal choice for autumn days, when all you want in the evening, when you get home, is to relax and drink something hot. Nourishing and delicious, mushroom soup-cream can be prepared in a dietary way, according to the recipe proposed by us.


250 g of fresh mushrooms, cut into slices

Preparation: Melt the butter in a saucepan and sauté the mushrooms for 3 minutes. Then add the chopped carrots and onions. Then pour enough water to cover the vegetables and bring to a boil until the water drops. Drain three quarters of the water and put the rest in the blender. Mix them until you get the soup of the desired consistency, add salt to taste and serve hot or cooled with a little yogurt.

For the filling you can use whatever ingredients you prefer: meat, different vegetables, ham ... this time I chose fresh cheeses and greens!

Wash the mushrooms well, break the tails and wipe them well with paper towels. Put salt on both sides and let them drain on a mincer until you prepare the filling.

Cut the tails into small cubes, and cut the onion and green garlic into thin slices. Heat the oil in a pan, then let it simmer for a while. Season with salt, pepper and chilli flakes. Then pour the composition into a bowl. Add the diced dried tomatoes, put half of the grated cheese, the crushed telemeau with a fork and fresh greens. Mix lightly and homogenize the composition.

Wipe the mushrooms with paper towels to remove excess water, then fill them and place them in a tray lined with baking paper. Sprinkle the remaining grated cheese on top and put them in the preheated oven at 180 degrees for 10-15 minutes.