Ingredients
- 12 large mushrooms, stems removed
- ½ cup Baladna Cream Cheese
- 1 cup shredded Baladna Mozzarella
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- ½ teaspoon black pepper
- A pinch of salt
How it's made!
- Prepare the mushrooms
- Preheat oven to 190°C.
- Clean the mushrooms and remove the stems.
- Lightly brush the mushroom caps with olive oil and place them on a lined baking tray.
- Prepare the filling
- In a bowl, mix Baladna Cream Cheese, half of the shredded Baladna Mozzarella, minced garlic, parsley, black pepper, and salt.
- Stir until well combined.
- Stuff the mushrooms
- Spoon the cheese mixture into each mushroom cap.
- Sprinkle the remaining Baladna Mozzarella on top.
- Bake
- Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is melted and lightly golden.
- Serve
- Serve warm as a delicious Side Iftar appetizer.
- Tips
- Avoid overbaking to keep the mushrooms juicy.
- Baladna Mozzarella adds a perfect melt, while Baladna Cream Cheese provides a smooth and rich filling.
- Add a sprinkle of chili flakes for a mild kick if desired.
More Fresh Recipes
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.
Honey Citrus Mint Tea Jelly
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.