Tag: mushrooms

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

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

I don’t like to waste food and even more I hate to throw away any food. When this happens I always think that there are people who don’t have anything to eat and here I am throwing away food. It doesn’t happen often but when it does guilt immediately strikes in… Does it happen to you too?
To avoid that I cook enough only for one meal or one day. I cook more if I know I am going to be busy. This is working fine for me and I am happy I am not throwing anything away.
When I have leftovers like rice or pasta, I think of the way to create delicious and nutritious meal. So when I had rice left from the dinner couple of days ago, straight away I thought about rice cakes. They are easy to prepare, don’t require a lot of ingredients and still very delicious. And most important they are hit in our house.

I hope you will enjoy these rice cakes as much I we did!
Prep time : 20 min
Cooking time : 25-30 min
(Serves 2-4)
For rice cakes:
1 onion, thinly sliced
2 garlic cloves, minced
100 g mushrooms, thinly sliced
1 tbs olive oil
300 g cooked rice
1 egg, lightly beaten
2 tbs flour
Salt, pepper to taste
150 g wholegrain breadcrumbs
For herb yogurt:
150 g natural or Greek-style yogurt
2 tbs chopped parsley
2 tbs chopped chives or spring onions
Preheat oven to 200⁰C. Line two trays with silicone mat or bake in batches.
In a frying pan heat up oil, add onion, garlic and mushrooms. Sauté for 5 min or until onion is tender then set aside to cool for a bit.
In a large bowl combine rice, egg and flour. Add onion mixture and mix well. Adjust seasoning if required.
Shape into 10-12 cakes, depending on the size. Coat the cakes with breadcrumbs and transfer onto baking trays.
Bake for 20-25 minutes or until golden and heated through.
For the yogurt sauce, in a bowl combine yogurt and herbs. Refrigerate until ready to use.
Serve with rocket leaves and fresh veggies.

Greetings in the 2011!

Photo courtesy of Alona Froluskina
Ah, a new year… A new and fresh start. And it’s naturally that with the start of the new year our thoughts turn to New Year’s resolutions. My resolutions are to eat as healthy as possible, be more active, be good mommy to my daughter and spend more time with my loved ones. Do you have any goals for this year?

Although snow has melted, it’s still chilly in Dublin. And what can be better than a hearty bowl of soup to warm you up? As a first recipe in the new year, I would like to share another of my favourite soup recipes. Enjoy!

Creamy Mushroom Soup
Prep time : 15 min
Cooking time : 30 – 35 min
(Serves 4)
350 gram fresh mushrooms, washed and sliced
1 medium carrot, thinly sliced
1 onion, thinly sliced
1-2 cloves of garlic, crushed
2 tablespoons vegetable oil
650 ml vegetable broth
2-3 tablespoons all-purpose flour
150 ml milk
Salt, pepper to taste
In a large pot heat up the oil; add mushrooms, carrots, onion and garlic. Sauté for 5 minutes or until soft; stirring frequently. 
Pour in vegetable broth, bring it to a boil. Then reduce heat and simmer for 20 minutes.
In a small bowl mix flour and milk until smooth. Gradually stir in to the soup, continue to simmer for further 5 minutes or until thickens. Season if required.