Ingredients
Mushrooms
- 16 large fresh mushrooms
- 200g Baladna cream cheese
- 1 cup Baladna mozzarella cheese
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1 teaspoon pomegranate molasses
- Pinch ground nutmeg
- 1/8 teaspoon pepper
How it's made!
- Preheat your oven to 190°C.
- Remove the stems from the mushrooms and discard. Use a damp paper towel to gently clean the mushroom caps.
- In a mixing bowl, combine the Baladna cream cheese, Baladna mozzarella cheese, minced parsley, minced rosemary, minced thyme, pomegranate molasses, ground nutmeg, and pepper. Mix well until all ingredients are combined.
- Spoon the cheese mixture into each mushroom cap, filling each one generously.
- Place the stuffed mushrooms onto a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Remove the mushrooms from the oven and let them cool for a few minutes before serving.
- Serve the stuffed mushrooms warm as an appetizer or side dish.
- Enjoy!
Video tutorial
More Fresh Recipes
Mango Orange Blast Mocktail
In a blender, add 1 cup of orange juice and 1 cup of mango juice.Add 5 tablespoons of lemon juice and 4 tablespoons of sugar syrup to the blender.Blend all the ingredients until they are well combined.Pour the mixture into a pitcher or jug.Add 2 glasses of 7UP to the pitcher and mix well.Add 1 cup of ice crush to the pitcher and stir gently.Taste the mixture and adjust the sweetness by adding more sugar syrup if needed.Pour the juice into glasses filled with ice.Garnish with a slice of orange or mango, and serve immediately.Note: You can adjust the amount of 7UP according to your preference. If you want a less sweet drink, reduce the amount of sugar syrup. You can also add more ice crush to make the drink more refreshing.
Banana Roll with Cheesecake Filling
Begin by preheating your oven to 175°C. Line a 38x25x2.5 cm baking pan with parchment paperTo make the cheesecake filling, beat the Baladna cream cheese and 1/2 cup of sugar in a medium bowl until smooth. Beat in the egg, Baladna milk, and vanilla extract until well combined. Set aside.In a small bowl, whisk together the flour, baking powder, and baking soda.In a large bowl, beat the egg yolks and 1 teaspoon of vanilla with 1/3 cup of sugar until thick and pale. Beat in the mashed banana.In a separate large bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form.Gently fold the flour mixture into the egg yolk mixture, followed by the egg white mixture, until well combined.Spread the batter evenly into the prepared pan.Dollop spoonfuls of the cheesecake filling evenly over the top of the batter. Use a knife or spatula to swirl the cheesecake filling into the batter.Bake the cake for 13-15 minutes, or until it is set and a toothpick inserted into the center comes out clean.Meanwhile, lay out a clean dish towel on the counter and sprinkle it with powdered sugar.When the cake is done, immediately turn it out onto the prepared dish towel. Carefully peel off the parchment paper.Roll the cake up in the towel, starting from one of the short ends. Place the rolled cake on a wire rack to cool completely.When the cake is cool, unroll it and spread the cheesecake filling over the top, leaving a 1-inch border around the edges.Roll the cake back up, then wrap it in plastic wrap and chill it in the fridge until ready to serve. When you're ready to serve the cake, sprinkle the top with powdered sugar and slice it into pieces to serve. Enjoy!