Tag: appetizer

Stuffed Mushroom Caps

I kind a have love / hate relationship with
mushrooms. I remember few years ago I used to eat them quite often. But when I
was pregnant with my son, I absolutely hated any kind of mushrooms. So I
stopped buying them for almost a year. If you think I am kidding, than you are
wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

I do regret it now, because of it my daughter now
do not eat mushrooms at all, but prior that she loved eating my creamy mushroom
soup at least once every other week. I do hope she grows out of it and she will
eat them again. Actually I haven’t made that soup for over two years now
(oops!), but I really should make a batch.


So when finally I felt like I could try to eat
mushrooms again, I almost immediately thought about these little mushroom
bites.  They are great appetizers or
party food and can be prepped ahead of time. Than when you are ready to serve, simply
stuff the mushrooms with a filling, bake for 20 minutes and serve. The other great
thing about these mushrooms that the filling combinations can be endless!  So what are you waiting for? Go, bake some
and fell in love with these stuffed mushroom caps! 😉 

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Mushroom Caps
Serves 6 as appetizer
24 white button mushrooms
250 g cream cheese, at room temperature
1 large garlic clove, minced
2 tbs chopped coriander
1 tbs chopped parsley
60 g grated mature cheddar cheese
Salt, pepper to taste
½ cup bread crumbs, divided in half
Olive oil
1.Preaheat oven to 180 C, line cookie sheet with grease-proof
2. With damp kitchen towel clean the mushrooms,
remove the stems and set aside.
3.In a large bowl combine cream cheese, minced
garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs.
Finley chop mushroom stems and add to the cream cheese. Mix all until combined.
Season with salt and pepper.
4.Scoop about 1 tbs of cream cheese mix into the
mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little
olive oil.
5.Bake for 20-25 minutes or until browned. Leave
for a few minutes to cool before serving.
Like mushrooms? Why not to try these recipes 😉

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

Onion Bhaji

This tasty Indian bhaji or simply onion fritters are a must as an accompaniment to curry or any other Indian meal. Can be served as a side dish or an appetizer but I love it as a snack – simply delicious!
Prep time : 15 min
Total time : 30 min
(Serves  4)
2 large onions, sliced or chopped
100 gram chickpea flour
1/2 cup water
Salt, pepper to taste
1/2 teaspoon cumin
1 teaspoon powdered ginger
1 green chili, deseeded and finely chopped
Oil for frying
In bowl combine onion, cumin, ginger, flour, chili; slowly add water to make thick batter. Season with salt and pepper.
In a deep pan pour in oil, it should reach about 5 cm up the sides. Heat oil to 180⁰ C ; in batches, carefully spoon batter to the oil (about size of golf-ball) and deep fry for 3-5 min, turning occasionally.
Transfer to the paper towel to drain excess oil. Serve hot with Greek style yogurt or sour-cream.


Gnocchi, pronounced as nee-okkee, are soft dumplings and can be made from semolina, wheat flour or potato. Gnocchi are usually eaten as appetizer and can be garnished with tomato sauce, pesto or just butter. Enjoy!
Prep time : 60 min
Cooking time : 20-30 min
(Serves 4)
800 gr – 1 kg potato, peeled and quartered
350 gram all-purpose flour + extra for dusting
40 gr parmesan, grated
1 egg, lightly beaten
Salt, pepper to taste
Steam potatoes for about 15-20 minutes or until tender. Transfer to a bowl and mash until smooth; season with salt and pepper.
Add egg to mashed potatoes and mix until well combined then stir in cheese.
Gradually add flour and mix until a dough forms. Then turn onto floured surface and knead until smooth. Divide dough into 4 equal pieces; roll each part into 30 cm long log and about 2 cm in diameter. With a lightly floured knife cut each log into 2 cm pieces.
Roll each piece of dough into a ball then using floured fork press lightly on the piece of dough; place on the lined baking tray.
Over medium heat bring up salted water to a boil. Add one-quarter of gnocchi to a saucepan and cook for 3 minutes or until they rise to the surface. Repeat with remaining with the remaining gnocchi.


Hummus is one of the favourite dip in the Middle East. Usually served with toasted pita bread or with vegetable crudités and makes very good and healthy appetizer or snack.

(Makes about 400g)


400 gram can of chickpeas 60 ml liquid from can of chickpeas 2 tablespoons tahini 1 garlic clove, minced 5 tablespoons of lemon juice, or more if required 1 teaspoon of cumin Salt, pepper to taste 2-3 tablespoons of olive oil ½ teaspoon of paprika 1 tablespoon of chopped parsley to garnish


Drain chickpeas and set aside liquid from can. Place chickpeas, liquid, tahini, garlic, lemon juice and cumin to a food processor or blender. Blend for 3-5 minutes or until smooth and well combined. Season with salt and pepper. Transfer to a serving bowl; create a shallow well in the centre of the hummus and add olive oil. Sprinkle with paprika and parsley.

Cheesy Bites

(Makes approx 15-20)


140 gram all purpose flour

90 gram butter or margarine

60 ml cold water

60 gram of grated cheese

Pinch of salt


In a large bowl sift flour and salt; add butter or margarine. Use your fingertips to rub butter into the flour until mixture resembles fine breadcrumbs.

Use cold knife to stir in water to bind the dough together.

Wrap the dough into a clingfilm and chill for 20-30 minutes before using it.

Preheat oven to 180 degrees C. Line baking tray with parchment paper.

Transfer dough to floured working surface and roll out into 4-5 mm thick layer; sprinkle with cheese and roll up. Trim the edges and cut 0.5-1 cm thick slices.

Transfer to the baking tray and bake for about 20 minutes or until golden brown.

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Vinegret Salad

Vinegret is Russian salad consisting of cooked vegetables such as beets, potatoes and carrots and usually served as an appetizer. Classic vinegret salad is dressed with sunflower oil but it could be substitute with mayo.

(Serves 4)

Ingredients: 2 large beets 3 large potatoes 3 medium carrots 3 pickles 1 small onion Salt, pepper to taste 2-3 tablespoons of sunflower oil


In a saucepan filled with water put beets, carrots and potatoes; bring it to a boil. Reduce heat and cook vegetables until they are soft. When ready, drain and set aside to cool. Peel cooled vegetables and cut into cubes. Chop onion and pickles. In a bowl, mix all vegetables, season with salt, pepper and add sunflower oil. Transfer to a serving plates and serve.