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Mushrooms in cheese crust

Mushrooms in cheese crust

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Wash the mushrooms and place them in 2 clay pans. Yena vessels are just as good.

Over the mushrooms add olive oil and salt

Crush the garlic and mix it with the mushrooms. Then put them in the oven for 20 minutes

Cut the cheese into thin slices (I used the economic knife to clean the vegetables). Cover the mushrooms with a generous layer of cheese and bake until nicely au gratin.

Cook the onion for 2 minutes together with the garlic for 2 minutes in butter, add the pepper and mushrooms and cook for 5 minutes. Add the brandy and then reduce the heat. Salt and pepper to taste, then allow to cool.

Meanwhile, beat the eggs well with sour cream, add paprika, pepper and salt to taste and at the end add the milk to the composition.

The tender dough is placed in a round tray, preferably because it cuts better (like slices of cake). Cover with mushrooms and then turn over beaten eggs. Grate cheese on top. Place in the preheated oven until it forms a brown crust on top.

Serve hot or cold as desired, with or without any sauce. I prepared it with tzatiki made from pickles.

Baked pork chop with potatoes and mushrooms

Baked pork chop with potatoes and mushrooms. Slices of pork chop with potato crust, mushrooms and au gratin cheese. Pork chop is a dry meat and there are not many cooking options in which it does not end up being & # 8222talpa & # 8221. With adequate cooking times and with a correct way of preparation, we can get a juicy and good chop.

Of course, I also mentioned on other occasions that I don't like sliced ​​meat steaks. I can't eat that. They are dry, dry. When I make the steak, I take the whole piece of meat and prepare it as such. As big and whole as it is steak juicy and good. But what do we do if we have sliced ​​meat? I found a few options to keep the meat tender and juicy, such as ruffled slices (recipe here) & # 8211 highly loved by readers.

Today we have for you a recipe for fish with Sofia cheese from Delaco that will delight your taste buds!

Before you start preparing the fish, turn on the oven to heat it up. In a blender put the slices of bread broken into pieces and chop them until you get crumbs of medium fineness. Mix the crumbs with half the grated cheese, salt, paprika, pepper and 2-3 tablespoons of olive oil. Use this mixture to evenly cover the skinless part of the fillet.

Coat an aluminum tray and place the fillets on the leather side and put in the oven until the crust is browned and the fillet is penetrated.

While the fish is browning, you can prepare the garnish. Grease the potato slices with oil and season with salt, pepper and paprika. Grill the potatoes over medium heat for 3-4 minutes on each side, until golden.
Serve the fillets with the potatoes, sprinkle with grated cheese and finely chopped parsley and garnish with finely chopped pepper, for a colorful accent.


Regardless of the choices we make for a combination of salty appetizer that satisfies our tastes and culinary preferences, an appetizer crown with corn and mushrooms is one of the successful options that we can often rely on when we want a special dish to we crown the festive meals and more.


  • 5 eggs
  • 3 tablespoons olive oil
  • 50 gr. mushrooms
  • 50 gr. pepper
  • 100 gr. maize
  • 20 gr. salami in pepper crust
  • 20 gr. CHEESE
  • 2 green onion threads
  • 2 tablespoons seedless green olives
  • 100 gr. flour
  • 1 + ½ teaspoons baking powder
  • 1 pinch of salt and pepper

I am used to making my recipes easier through a very good organization, so that for the beginning I take almost all the necessary ingredients and I start chopping onions, bell peppers, Champignon mushrooms, pitted green olives, cheese and a few slices of salami in crust of pepper.

I set one of the five prepared eggs aside because I intend to use it at the end, then separate the yolks from the egg whites.

For a moment, rub the yolks well with three tablespoons of olive oil until completely incorporated and whisk the egg whites, some of which I add over the yolk emulsion.

Lightly mix with a spatula, then sprinkle in the bowl half the amount of sifted flour together with baking powder.

Add the corn kernels and all the other chopped ingredients and then mix again carefully for a uniform homogenization.

At the end I incorporate the difference of flour over which I put a pinch of salt and pepper and the rest of the egg white foam to get a fairly airy texture despite the rich filling that I used in the composition.

I wallpaper with oil and flour a "magic" pan that I haven't used in a long time and I thought it was very suitable to get my appetizer crown with mushrooms and corn.

Preheat the oven to 190 ° a few minutes before, pour the prepared dough into the pan, and on top I add the beaten egg that I kept especially to obtain a golden and shiny crust.

I will leave the crown in the oven for 25-30 minutes after which I let it rest a little before placing it on a support plate.

It goes very well with an arugula salad and some cherry tomatoes that I use in abundance for decoration.

Chicken breast in cheese crust is a delicious recipe with meat that is prepared very quickly.

I melted 3 tablespoons of margarine and put it in the pan. I put the chicken breast in the pan, passing it through the margarine so that it is well greased on both sides. I put a little salt.

I mixed finely chopped onions with the garlic passed through the press, basil, broth and salt and pepper to taste. I put this sauce using a spoon over the chicken breast.

I put the tray in the oven for 25 minutes at 200 degrees C.
I took out the tray after 25 minutes and put on each piece of grated cheese breast

I left it in the oven for another 5 minutes.

Chicken breast in cheese crust is served hot with mashed potatoes.
A kitchen shop grater would be very useful for this recipe.

Rolled in Cheese Crust

Saute the onion in a little hot oil, just enough to soften it, without browning it.
Put the mushrooms and cook for another 5 minutes, stirring occasionally.
Add the bell pepper, cut into cubes and sauté for another 3 minutes.
Incorporate the cream, a little pepper and salt, mix and let it boil for 2-3 minutes, over low heat.
Set aside, add the green parsley, mix well and allow to cool.
Pour over the minced chicken, along with the breadcrumbs, adjust the taste of salt, pepper and leave at hand.

Separately, mix the grated cheese well with the eggs.
Spread the mixture evenly in a suitable tray, lined with baking paper that covers the edges, so that you have a layer of about 5-6 mm thick
Bake for 10-15 minutes at 180-200 degrees or until nicely browned.

Meanwhile, prepare a sheet of aluminum foil over which you place a sheet of baking paper, larger in size than the tray used, and leave them stacked on the work table.

Remove the tray from the oven and carefully, so hot, take the baking paper out of the tray with your hands and turn the cheese top over the two sheets.
Remove the paper quickly (remove easily, just pull on it).
Quickly place the meat mixture on the long edge of the cheese top and shape it into a roll, leaving a little space on the side edges.
Form the roll quickly, while the cheese top is warm and seal the ends, bending a little from the side edges so that it is tightly closed on all sides.
Wrap it tightly, first in baking paper, then in aluminum foil, sealing the edges well. Replace the wrapped roll in the tray.
Put back in the hot oven for 30-35 minutes at 180 degrees.
Remove to a grill, allow to cool completely, then remove the sheets.

Serve portioned into slices of the desired thickness.

* Perfect as an appetizer, food or with meat dishes.
** You can also make sandwiches with it. A good and healthy sausage substitute.

Hunting mushrooms

Ingredients (2 servings)

  • 2 carrots
  • 50 grams of mushrooms (for sauce)
  • 1/2 medium celery root
  • 1 tablespoon mustard
  • 2-3 tablespoons vegetable zacusca (optional)
  • 1 teaspoon sugar
  • 2 tablespoons sunflower oil
  • 1 cup tomato juice (I had tomato juice prepared by me)
  • 50 ml semi-dry white wine
  • 1 clove garlic
  • 1 bay leaf
  • salt, pepper, chili to taste
  • 1 cup plain water
  • 250 grams mushrooms (for slicing)

Quiche with meatballs and mushrooms!

100 gr butter 2 glasses flour 1/2 glass kefir 1/4 teaspoon baking soda (quenched in apple cider vinegar) 1/2 teaspoon salt.

For the filling:

Half a chicken breast (or any other part of the chicken without skin and bones) 2 large mushrooms champignon a medium tomato 4 raw eggs 2 tablespoons sour cream 100 gr edam cheese or gauda salt red pepper nutmeg.

Method of preparation

Knead a soft dough from the above ingredients, wrap it in cling film and leave it in the fridge for 20-30 minutes.

Then we spread a sheet a little bigger than the diameter of the shape in which we want to bake the tart. Grease the bowl with oil and place the dough nicely. We cut the surplus from the edges.

The meat can be boiled, cooked, fried. I used what was left of the baked chicken with prunes and apples after my boys devoured it the night before.

We break the meat with our hands and sprinkle it over the dough. On top, cut thin slices of mushrooms and then place the sliced ​​tomatoes.

Lightly beat eggs with sour cream and spices, pour over the tart with a polish.

Then grate the small cheese and cover the quiche evenly with it.

And finally bake it for 20-30 minutes at 200 degrees C.

It's delicious and hot, and cold, only we don't have much left to cool down :)

Aromatic Crust Mushrooms

Clean the mushrooms, keeping the tail attached to the hat and place them in a single layer in 2 heat-resistant dishes / clay pots / yena dishes (if the mushrooms are not small, slice them into 2 or 4 pieces).
Sprinkle with olive oil and mix lightly, then season with salt and pepper.
Sprinkle with crushed garlic and mix.
Put in the hot oven, for about 20 minutes, at 180 degrees.
Meanwhile, cut the cheese into thin strips (you can use the knife to clean the vegetables).
Remove the tray from the oven, cover the mushrooms with a generous layer of cheese and bake again for another 5-10 minutes or until the cheese is melted and nicely browned.

Serve simply, while hot, sprinkled with green parsley or as a side dish.


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