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Carp with polenta and stuffed mushrooms.

Carp with polenta and stuffed mushrooms.

Peel a squash, grate it and put it in a yena tray.

Cut the onion into scales and put it over the fish, then add 2 tablespoons of extra virgin olive oil with lemon. We match the salt, pepper and what spices we want to put and finally we add 2 small bay leaves and a cup of white wine. Over all this composition, we come with an aluminum foil and put the tray in the oven for 35-40 minutes, until the onion softens.

It looks like a plaque. It is a very good food, which is served with polenta and mujdei, along with a glass of semi-dry white wine.

Good appetite!


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 chopper 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 them simmer a little. 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.


Mushrooms stuffed with minced meat and tomato sauce

Mushrooms stuffed with minced meat and tomato sauce. A simple recipe for baked mushrooms. Tomato sauce is very fragrant and can be more or less spicy.

I did these stuffed mushrooms because we really like mushrooms and we cook them in the same way. We like meat and meat, cheese and cheese, bacon. We don't get bored trying new recipes.

Or another recipe for stuffed mushrooms in Mediterranean style & # 8211 extra fragrant.

This time I tried a more consistent version with minced meat, with a rich and aromatic tomato sauce.

I used brown and white champignon mushrooms (not champagne or champion). The brown ones have a more intense aroma than the white mushroom mushrooms.

  • 6 large mushrooms
  • 150 g minced meat (beef-pork mixture or pork only)
  • a small onion
  • salt pepper
  • 100 ml mashed tomatoes (or diced tomatoes)
  • 1 clove of garlic
  • a few strands of green parsley
  • 2-3 tablespoons of oil

Ingredients Baked stuffed mushrooms (fasting)

  • 12 large mushrooms, perfectly fit champignon but also other mushrooms with deeper hats
  • 1 red bell pepper
  • 1 onion
  • a few green threads: it can be dill, parsley or both
  • 3 cloves of garlic
  • ½ teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 2 tablespoons oil for hardening and one for greasing baking tray
  • salt and ground pepper to taste
  • 1 tablespoon yeast flakes & # 8211 optional

Preparation Fasting stuffed mushrooms

  1. Turn on the oven and preheat to 180 ° C.
  2. Peel the onion and cut it into small pieces.
  3. Peel a squash, grate it and squeeze the juice.
  4. Peel the garlic cloves.
  5. I usually don't get used to washing mushrooms, especially if they are bought commercially. Cleaning the mushrooms is done with a special brush or kitchen towel, brushing them carefully and then wiping them with a towel until we remove all impurities. The water would dilute their taste and alter the final taste of the preparation.
  6. Carefully remove the mushroom stalks.
  7. Put the mushroom caps in a bowl ready for baking, previously greased with a film of oil, with the concave side up.
  8. Mushroom stalks are cut into small pieces.
  9. Heat oil in a pan and put the chopped onion with a little salt until soft.
  10. Add the pepper, cook for another 2 minutes, then add the chopped mushroom stalks.
  11. Stir often to avoid burning.
  12. Add the spices, finely chopped greens and chopped garlic.
  13. Stop the fire and with a spoon portion the filling between mushrooms. Often, the filling is spongy and remains large enough. It can be easily reused in various recipes, from soups to omelets or stews, adding flavor to any food.
  14. The mushrooms prepared in this way are put in the preheated oven for about 30 minutes until they soften and become juicy.
  15. It is recommended to eat as soon as they are hot but they are good and cold.
  16. On top, I usually sprinkle yeast flakes, a vegan ingredient with a Parmesan flavor, extremely nutritious and healthy.

Mushrooms stuffed with cheese

Mushrooms are among my favorites so whenever I have the opportunity I cook them in different variants. Now I chose the oven version with cheese. I also have a recipe that uses the feet, but this one is a little different, just as good :).

  • 1.5kg mushroom mushrooms
  • 300g bellows cheese
  • 100g cheese
  • pepper, a little oil

1. For stuffed mushrooms we choose bigger mushrooms. But you can also opt for the right ones, just like me, just don't be too small because they decrease a lot when baking.

Preheat the oven to 200g C. Wipe the mushrooms with a damp towel, break their legs, do not clean and do not wash.

Put a little oil in a smaller bowl.

We take each mushroom, soak it a little in oil (only the top of the hat) and then place it in the tray.

Put the tray in the oven for 15-20 minutes. Then take out the tray and you will see that each mushroom has liquid inside. We turn it over and then season them with pepper and fill them with a piece of cheese. We don't add salt anymore because the bellows cheese is quite salty. Put the tray in the oven for another 5 minutes and then put a small cube of cheese on each one. It's optional but it looks very good like that :). Leave the tray in the oven for another 3-4 minutes and then take it out.

Serve hot or cold (in my opinion they are better hot).

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Video: Catch and Cook Carp - How to cook carp - carp fishing tips u0026 carp recipe. (November 2021).