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Bread with mushrooms, cheese and mozzarella

Bread with mushrooms, cheese and mozzarella

We wash the mushrooms, we cut them into small pieces. Heat the oil, add the mushrooms, a small cup of water. Stir, sauté the mushrooms until all the juice is gone. At the end we taste them with salt and pepper. Pull the pan aside, leave to cool for 5 minutes. Cut the cheese and mozzarella into small cubes, mix them with the mushrooms. Sprinkle the flour on the work table, put the dough (dough recipe here), spread a sheet of suitable thickness.

With a glass we cut circles out of the dough. Put the filling on half of the number of circles, and place the other circles on top, moisten the edges with a little water and glue them. Place the breads in a tray lined with baking paper, grease them with beaten egg and sprinkle with poppy seeds. Put them in the hot oven at a suitable temperature and leave them until golden brown. When they are ready, take them out, let them cool for 5 minutes, then cover them while they are warm to keep them soft. Good appetite!

1 cauliflower of about 1 kg
500 g of mushrooms
125 g butter
3 tablespoons flour
1 cup milk
3 eggs
2 tomatoes
200 g cheese
salt, pepper, cells
otet, pesmet

Unwrap the cauliflower in bouquets and burn it in salted water in which you added a tablespoon of vinegar. Then grease with butter in a heat-resistant dish and dust it with breadcrumbs, then put the bunches of cauliflower there, of course after you have drained them a little. Then clean and wash the mushrooms, cut them into slices or as you wish (the idea is to make them feel) and cook them in butter. Put the milk in a saucepan on the fire and add the butter, then the flour and rub until it is homogeneous and a sauce results, after which you take it off the heat. After it cools down, add a few beaten eggs and 100 g of cheese. Put the hardened mushrooms over the cauliflower and cut the tomatoes into slices and place. Then pour all the sauce I prepared over it, season it and grate the rest of the cheese and a few pieces of butter on top.
Put everything in the oven for about 30 minutes.

Try this video recipe too

Potatoes stuffed with mushrooms and baked cheese

Potatoes stuffed with mushrooms and baked cheese. A simple recipe for baked potatoes with a flavorful filling of mushrooms and Gouda cheese. Everything is au gratin in the oven resulting in a hot snack or a very tasty main course.

I recently made a large tray of baked potatoes with 6 different fillings, adapted to the tastes of my family members. You can find the recipes at the end of the article.

Among them were also found potatoes stuffed with mushrooms and Gouda cheese & # 8211 a very successful combination!

The mushrooms I used were mushrooms but do not hesitate to add wild mushrooms (yolks, mushrooms, etc.) if you have them at hand. Basically I sautéed them with butter and a little oil until they were browned and I seasoned them at the end with salt, pepper and a little garlic. There was no lack of greens (chopped parsley). Something like that but finely chopped & # 8211 recipe here.

I chose the potatoes to be of equal size and I boiled them in their skins in salted water. They should not be cooked completely but only in three quarters because they will be easier to scoop out and will still be cooked in the oven anyway. You can boil the potatoes in advance one day.

Gouda cheese can be found in supermarkets and in our country. I brought several pieces from the Netherlands, each with different degrees of maturation. For this recipe I used Gouda Oud cheese (ie & # 8222old & # 8221) with 54 weeks of maturation. You can replace it with Cheddar, Emmentaler or similar.

The quantities below are for 6 servings (ie 12 halves of stuffed potato). You can adapt them according to your needs.

Tart with mushrooms and cheese

1. Put the ingredients for the tart dough in a bowl and mix well until a fairly hard crust forms and refrigerate for 30 minutes. While the dough is resting, prepare the filling.

2. Clean the mushrooms, wash them in a few jets of water and let them drain on an absorbent kitchen towel. After draining, cut into suitable pieces and put to harden in a pan with onion and a little oil, and at the end add the greens, salt and pepper and leave for 5 minutes on the right heat.

3. This time, small tart shapes can be used and they are covered with the shell that you spread out in advance and arrange it in such a way that it looks like small baskets. These baskets are filled with the mushroom composition. Spread evenly in the molds, sprinkle with grated cheese and mozzarella and bake for about 40 minutes.

Ingredients for the recipe for fluffy homemade breads

  • -1 kg of flour
  • -700 ml of hot water
  • -14 g dry yeast or 50 g fresh yeast
  • -20 g of salt
  • -20 ml oil to lubricate the worktop

How do we prepare the recipe for fluffy homemade breads?

The preparation is as simple as the list of ingredients.

We will start by heating the water (it does not have to be hot because the yeast is scalded). We put 600 ml of this in the bowl in which we will knead the bread and on top we will sprinkle the yeast and a handful of flour.

Let the yeast activate for 10 minutes, then add all the flour.

We start kneading the dough. During this time we add over the dough and salt in the rain, and sprinkle the remaining 100 ml of water on top. This way we will be sure that the salt will be incorporated into the whole dough.

We continue kneading the dough that we will put on the worktop greased with oil. Knead for at least 5 minutes.

We take the dough obtained, put it back in the bowl and wrap it with cling film. Leave to rise for about an hour until it doubles in volume.

How is bread shaped?

When it is leavened, we put it again on the worktop greased with oil and we start to shape the breads in the form of balls. I got 8 balls.

We place them in a tray lined with baking paper and let them rest for another 30 minutes. During this time we preheat the oven to 170 degrees Celsius.

After 30 minutes, cut the breads with a sharp knife, grease them with water and put them in the preheated oven.

Bake for about 50 minutes, until they start to turn golden.

When we take the breads out of the oven, as hot as they are, we will grease them with new water, so they will have a soft crust.

These breads are great. Tasty, fluffy and easy to make. An easy and healthy recipe!
Good appetite for bread!

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Fluffy homemade breads, simple, classic recipe, step by step

Mushrooms stuffed with quail eggs

Mushrooms stuffed with quail eggs. Today I offer you an appetizer based on mushrooms and quail eggs, ideal for a light snack or for the appetizer trays on the holiday table. Besides the fact that they are very tasty, they are prepared very quickly and do not require much skill. In less than 30 minutes you get an appetizing and good-looking appetizer. Let's not forget the beneficial properties that quail eggs have on the human body. You must try this recipe with mushrooms stuffed with quail eggs!

Mushroom ingredients stuffed with quail eggs:

  • 1 kg mushrooms- (14 large mushrooms)
  • 14 quail eggs
  • 120 g mozzarella
  • 70 g fillet muscle
  • salt and pepper
  • dill.

Preparation of mushrooms stuffed with quail eggs:

Wash the mushrooms, remove the stalks and place them in a tray on baking paper. Season with salt and pepper to taste.Put 2 teaspoons of grated mozzarella in each mushroom and press it lightly to place it evenly.Cut the fillet muscle into smaller pieces and place it over the mozzarella.Put an egg in each mushroom and sprinkle chopped dill on top.Put them in the preheated oven at 220 degrees for 15 minutes.

Complexity Preparation time Nr. servings
low 25 minutes 14 mushrooms


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Preparation Spinach and mushroom tart

The tart dough is prepared like here. Spread in the form, bake and allow to cool.

The mushrooms, washed and sliced, are fried in a little oil together with the spinach, also washed. After evaporating the water left by the spinach and mushrooms, remove the pan from the heat and allow to cool.

Beat the eggs with a whisk, add the cream, then add the grated mozzarella. Add the spinach and hardened mushrooms and mix well. Season with salt, pepper, thyme to taste.

Pour the composition into the tart crust and place in the oven at 175 degrees Celsius for about 30 minutes (or until nicely browned on top). When ready, remove the tart from the oven and allow to cool before cutting and serving.

Ingredients for the recipe for pan-fried pies with mozzarella

  • -200ml water
  • -1ou
  • -3 tablespoons olive oil
  • -1 teaspoon salt
  • -400g flour
  • -50g melted butter
  • -250g mozzarella

How do we prepare this recipe for mozzarella pan pies?

The preparation method is very simple. We are talking about an easy-to-work dough that does not require much time to be prepared.

Put the egg in a bowl over which we will add warm water, salt and oil.

We homogenize all these ingredients very well and over the obtained mixture we gradually put the flour.

We start kneading until we get a soft, homogeneous dough (kneading takes about 10 minutes) which we shape into a ball and let it rest on the worktop for 20 minutes.

Cover the dough with cling film.

After the 20 minutes have passed, divide the dough into 6 equal parts and shape them into balls.

Grease the worktop with oil and spread a piece of dough in the shape of a rectangle that we will cut twice on the sides, lengthwise (as in the picture).

Grease the sheet with butter, put mozzarella and start packing. In this way we will proceed to the other dough balls.

After we finish, we let them rest for 10 minutes on the worktop, after which we take each piece filled with mozzarella and with the help of a twister we will spread it in the shape of a square, a square that fits in the pan we will use.

Bake the pie in a pan greased with oil, let it brown on one side and then turn it on the other side and leave it to bake.

We will do this with all the pies until we finish baking them. You will get 6 delicious mozzarella pies, you will be convinced of this when you try this recipe.


  • You can bake the pies without oil, they are just as good.
  • Depending on your preferences, you can replace mozzarella with telemea or cheese.
  • Bake the pies over medium or low heat, thus avoiding remaining unripe.

Pan-fried mozzarella pies are extraordinarily good both hot and cold. I can't wait to try this recipe.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Chicken breast with cherry tomatoes and mozzarella

1 ½ teaspoon herbs provence
½ teaspoon garlic powder
½ teaspoon paprika
⅛ teaspoon red pepper
½ teaspoon salt
¼ teaspoon black pepper
3 pieces of chicken breast (without bone and skin)
2 tablespoons olive oil
3 thick slices of mozzarella
10-15 cherry tomatoes
basil leaves
2 tablespoons balsamic vinegar

Method of preparation

In a small bowl, combine the spices.

Season the chicken breast with the mixture obtained, then cook on a frying pan with hot oil for about 3 minutes on each side.

Bake for about 20 minutes, put the cheese and tomatoes on top, and keep in the oven for another 2-3 minutes, or until the cheese melts.

Video: Cooking With Fey-Μανιτάρια Γεμιστά με Τυριά και Γαλοπούλα