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Stuffed Portobello Mushrooms from the Oven Stuffed Portobello Mushrooms from the Oven Delicious Oven-Baked Stuffed Portobello Mushrooms If you enjoy the delightful taste of stuffed mushrooms, I am excited to share with you a fantastic recipe that features Portobello mushrooms, which are not only flavorful but also quite substantial, making them a perfect base for stuffing. This recipe is incredibly delicious and surprisingly easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs alike. Ingredients The ingredients you will need include fresh Portobello mushrooms, creamy ricotta cheese, fresh spinach, and a pinch of salt and pepper to enhance the flavors. Additionally, you will require some mozzarella cheese to add a gooey, melty texture, and a bit of butter to help with sautéing and to add richness to the dish. For the marinara sauce, which will complement the stuffed mushrooms beautifully, you will need ripe tomatoes, a touch of sugar to balance the acidity, fresh or dried basil, and oregano, along with a sprinkle of salt to tie everything together. This homemade marinara sauce will not only elevate your stuffed mushrooms but can also be used in various other dishes, making it a versatile addition to your culinary repertoire. Step by step Now, let’s follow the recipe step by step. Start by preheating your oven to a suitable temperature, usually around 375°F (190°C). While the oven is heating, prepare your Portobello mushrooms by gently cleaning them with a damp cloth to remove any dirt. Carefully remove the stems and gills from the mushrooms to create space for your delicious filling. Next, in a skillet, melt some butter over medium heat and add the spinach, cooking until it wilts down. In a mixing bowl, combine the sautéed spinach with the ricotta cheese, adding salt and pepper to taste. Once the mixture is well combined, generously stuff each Portobello cap with the ricotta and spinach blend, pressing it down gently to ensure it is packed in nicely. Top each stuffed mushroom with a sprinkle of mozzarella cheese for that perfect cheesy finish. While the stuffed mushrooms are ready to go in the oven, it’s time to prepare the marinara sauce. In a saucepan, cook down your tomatoes, adding a little sugar, basil, oregano, and salt to create a rich and flavorful sauce. Simmer it for a while to allow the flavors to meld beautifully. Once everything is prepped, place the stuffed mushrooms on a baking sheet and bake them in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown. Serve the hot, stuffed Portobello mushrooms drizzled with the homemade marinara sauce for an exquisite appetizer or a delightful main dish that is sure to impress your family and friends. Ingredients: simple, total time: 55 min. For Portobello mushrooms: 6 pieces large Portobello mushrooms 1 - 2 Tbsp olive oil EVO 200 g ricotta 1/4 tsp salt 1 egg 1. 5 cups chopped baby spinach 1/2 bunch basil/ finely chopped 100 g grated mozzarella melted butter/ for coating mushrooms Marinara Sauce: 1 can tomato peeled 1 tsp sugar 1/2 tsp dry oregano basil fresh chopped salt and pepper to taste Stuffed Portobello Mushrooms from the Oven Preparation: Preheat the oven to 200°C. Prepare a rectangular baking sheet by lining it with baking paper. Begin by preparing the marinara sauce. Combine olive oil, tomatoes, sugar, oregano, basil, salt, and pepper in a pot. Allow the mixture to simmer over medium-low heat for 15 to 20 minutes. Once the sauce is ready, strain it. Clean the mushrooms using a damp cloth. Remove the stalks and gently scrape the gills under the cap of each mushroom with a spoon. Finely chop the mushroom stalks. Brush the inside of each mushroom thoroughly with melted butter. In a bowl, combine ricotta, salt, egg, spinach, basil, the chopped mushroom stalks, and pepper. Mix well. Using a spoon, first add the marinara sauce to each mushroom, then top with the ricotta mixture. Sprinkle grated mozzarella over each mushroom. Bake at 200°C for approximately 20 minutes. Serve immediately while warm, either as an appetizer or accompanied by French fries or a salad. Buon appetito! "May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹 NOTE: Keep the rest of the mushrooms in the refrigerator for up to 2 days. Stuffed Portobello Mushrooms from the Oven Do you want to try something a little different? 6 Stuffed Portobello Mushrooms from the Oven #food #Portobellomushrooms #mushrooms #stuffed #oven #sidedish #easy #fast #recipe #homemade #tasty #delicious #foodblogger #foodie #foodlover #foodblog #blog #coffeetimelena #recipe #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Peas with Viennese Steak Lena Viennese steak and peas, how I make. It's very tasty to lick your fingers. You can put chopped potatoes if you like. I love it this way, in a simpler way. Follow recipe. Ingredients: simple, total time: 1h, 4 servings Peas: 400 g peas 1 onion/ finely chopped 2 carrots/ finely chopped 1 teaspoon flour 1 teaspoon weed dill salt and pepper to taste Viennese steak: 4 pork steaks 1 egg 2-3 Tablespoon flour salt and pepper to taste dry parsley to taste bread crumbs as needed lemon for serving frying oil Preparation: You will prepare the peas first: Take a head of onion and chop it into small pieces. Put it in a slightly deeper pot to fry, when it becomes glassy yellow, put the carrots to simmer, after stirring for 5 minutes, add a little water. Then add the peas, and season it with bio spice, and let it simmer. As soon as peas soften, mix 1 teaspoon of flour with a little water, then put this mixture in the peas, stir well. Wait for the water to evaporate, almost at the end add spice because it gives a better taste if you like it if you don't like it, it's not a problem. Viennese steak: When preparing Viennese steak, it is important to prepare it well, that is. season and beat it well and let it stand for at least 2 hours like that. Then prepare the dressing for Vienna. Put flour on the second plate and bread crumbs on the third. When the meat has been left like this for 2 hours. Take one steak, dip it in the flour, then in the eggs you have mixed, dip them on both sides, drain them well before you put them in the frying pan. Do it all with a fork and arrange them ready on a plate with a napkin. Then turn on the frying pan and put the oil's about 100 ml. Bake them on both sides for 5-8 min. as soon as it gets brownish color, take them out of the pan, on clean napkin on a plate, to soak up the oil. Serve with a slice of lemon or cut into a roll with a side dish of peas, potatoes, or with rice. Buon appetito! #food #maindish #peas #vienesse #steak #simple #delcious #meal #homemade #foodlover #foodie #foodblog #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Crackers with Cheese Crackers with cheese, dough soft and delicious, Serbian small appetizer, tasty and are eaten quickly, It's make very easy to prepare. Follow recipe. Ingredients: simple, total time: 90 min. 1 kg flour 250 g margarine/ or butter 400 g cow cheese cottage 1 teaspoon salt 1 whole egg 1 bag piece of yeast 42 g /or 14 g dry yeast 100 ml lukewarm water Preparation: Put the yeast to rise in 100 ml of lukewarm water and stir. Let it stand 15 min. Then add flour, cheese, margarine, and salt. Knead the dough until it is compact and smooth, and leave for 30 minutes to rise. Then roll out the dough as thin as possible. Wrap it in a roll. Leave for another 10 minutes and then spread the dough again with a rolling pin. Remove the cakes with a mold or a small glass, then arrange in a margarine-coated baking sheet or on baking paper. Coat with beaten egg and bake for 30 minutes at 200 °C. Buon appetito! #food #appetizer #salty #crackers #cheese #serbian #simple #recipe #homemade #foodie #foodlover #foodblog #foodblogger #delcious #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Imperial Bars Imperial bars is a dessert that is made a lot in Serbia, and they are very tasty and suitable for New Year's and Easter days. Follow recipe. Ingredients: simple, total time: 60 min. Cake crust: 4 egg whites 150 g of crystal sugar 150 g of ground walnuts 100 g of flour 150 g of whipped margarine or butter The first filling: 4 egg yolks 150 g of powdered sugar The second filling: 220 g of ground walnuts 100 ml of cold milk 100 g of powdered sugar 100 g of margarine or butter 2 bags vanilla sugar or 2 Tablespoon and more a little ground walnuts and apricot jam (optional) Preparation: 1. Turn the oven to 220 °C. Line a 35 × 20 cm baking tray with baking paper or coat with oil and sprinkle with flour. Bark Cake crust: Whisk the egg whites into a stiff batter, add the sugar and whisk well with the egg whites. Previously kneaded mass. Add to the whipped mass, also gently, previously well-beaten margarine. Roll out the dough and bake for 15 minutes until it is baked, reduce to 180 °C and bake for another 15 minutes. Fill 1: Whisk the egg yolks with the sugar and pour them over the baked cake and return to the oven at 180 °C to dry for 10 minutes. Fill 2: Grind ground walnuts mixed with powdered sugar and vanilla sugar with cold milk and mix. Add whipped margarine and mix well. Coat the cooled cake with this filling and decorate with ground walnuts. Jam option: if you like the sour-sweet taste of the cake, be sure to coat the baked cake with melted apricot jam, then add the beaten egg yolks and return the cake to drying. Buon appetito! #food #dessert #imperial #bars #simple #recipe #homemade #serbian #dessertlover #foodlover #cakelover #foodblog #foodblogger #coffeetimelan Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baked Gilthead Sea Bream Baked gilt head sea bream in this Mediterranean way can only be pleasant. I'm a fan of fish. It’s a fantastic recipe, try it, it is very delicious! Follow recipe. Ingredients: simple, total time: 2 people 600 g sea bream/ 2 pieces 1/2 lemon/slices olive oil spices: pepper, dried celery, coarse salt, fresh garlic, parsley, Vegeta-dry spice, chilly pepper Potato Salad : 5 pieces of medium potatoes with skin 1/2 red onion/ or yellow onion olive oil to taste apple cider vinegar to taste spices /salt, pepper and finely chopped parsley Baked Gilthead Sea Bream Preparation: Clean the gilthead sea bream, wash it well and marinate for 30 minutes in olive oil, dry spice-Vegeta, and black pepper. Fill the marinated gilthead sea bream in this way and coat the whole marinade with olive oil, pepper, Vegeta, celery, garlic, parsley, and a little coarse salt. Bake it at 200 °C in a fireproof dish covered with aluminum foil. After 15 minutes, remove the aluminum foil, pour the fish with the baking juice and continue baking for another 20–25 minutes. Baking depending on the size of the fish. Drizzle with lemon juice. When the gilthead has taken on a brown-gold color, take it out of the oven and serve with fried potatoes or potato salad . See recipe! Buon appetito! #Baked #Gilthead #Sea #Bream #Mediterranean #food #simple #delicious #recipe #foodie #foodlover #blog #seafood #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Real Sarajevo Kebab-Ćevap Famous Sarajevo kebabs made of a mixture of lamb and beef, original recipe Sarajevo kebab, You must try it. Follow recipe. Ingredients: simple, total time: 20 min. 1.5 kg of beef 0 5 kg of lamb 4 cloves garlic/ finely chopped 2 teaspoons baking soda salt and pepper to taste Preparation: All this ingredients mix very well in deep bowl, long least 20-30 min. and wait for least 1–2 days (put in fridge), before grill. NOTE: The main thing is that the meat stays so that the lactic acid that is an integral part of the meat together with the onion water leads to fermentation. (digestion or decomposition). The meat so that will be softened and gets that specific "Bascarsian" aroma and smell when eaten and baked. Sheep (or beef) tallow is used only to coat the grill grate. For a real Sarajevo kebab, you should primarily choose quality meat in the right ratio and from the same part. The neck and shoulder are the best because they are hard and a little fatter. The ratio is always 3: 1 (beef + mutton / lamb). The problem is that there isn’t a lot of meat on the sheep’s neck, so you have to add a little and shoulder. Buon appetito ! #food #maindish #meat #lamb #beef #minced #kebab #ćevapi #ćevapčići #sarajevo #bosnian #simple #recipe #homemade #foodlover #foodblog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Original Tiramisu Cake This is the original recipe of the Italian Tiramisu dessert. A creamy, bubbly cake that everyone loves, it's very easy to prepare and ready quickly. You will only need a few ingredients for this. The cake is phenomenal! Follow recipe. Ingredients: simple, total time: 50 min. 300 g Savoiardi /Ladyfingers 500 g of Mascarpone 4 medium eggs (about 220 g — without shells) 100 g of sugar 300 ml of coffee (better if espresso) 2 Tablespoons of rum or Marsala (optional) unsweetened cocoa powder For this recipe, we opted for: A ceramic baking pan of 30 × 19 cm. An electric stand mixer really is a great help for making a perfect tiramisu. First, make the coffee. For a quick and delicious Italian coffee, I used an Espresso Machine. Now add 2 Tbsp of rum or Marsala wine (that’s optional. If you don’t like liqueurs, or you are making tiramisu for children, don’t use it) then set aside and let it cool. Separate egg whites from yolks and remember that in order to whip the egg whites pretty stiff, there should not be any trace of yolk. Take a bowl and whip the egg whites until stiff: you will get at it when the egg whites will not move if you turn the bowl over. When ready, set aside. Now in another bowl (or the clean same one) whisk the egg yolks with the sugar until pale and smooth, 3–5 minutes. When ready, add Mascarpone cheese. Whisk the cream slowly with the electric mixer. Now add stiffen egg whites. Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy. Now dip quickly Savoiardi Ladyfingers into the coffee. Then place them in a ceramic or glass cooking pan. Spread the mascarpone cream on top of the Savoiardi. Add another layer of Savoiardi and then cover with more mascarpone cream. Finally, sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving (even better if you make the tiramisu the day before, letting it rest all night long in the fridge). You can add chocolate flakes on top according to taste. Buon appetito! NOTE: Cookies should not engage too much coffee, otherwise your Tiramisu will turn out too soggy. #food #dessert #cake #tiramisu #savoyardi #ladyfingers #mascarpone #coffee #marsala #creamy #italian #italianfood #delicious #recipe #homemeade #original #blog #coffeetimelena #dessertlover #foodie #foodlover #blog #Foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pepper Stuffed with Potatoes Peppers prepared in this way are vegan, without meat. They are very hot and tasty with the addition of potatoes, zucchini, and mushrooms in vegetable soup and rice. It is very easy to prepare and is a quick ready meal. I only prepare it when I'm on a diet because it's an extremely tasty dish and a good substitute for meat. Follow recipe. Ingredients: simple, total time: 70 min. 4 servings 8 peppers/cleaned from the inside and from the stems 4 pieces of potatoes/ small cubes 1 larger head of silver onion/finely chopped 1 zucchini/grated 1 large cup of blanched mushrooms/ can be any mushrooms/ small cubes 3 Tablespoons ajvar/ or tomato paste clove of garlic/ finely chopped primrose leaves/ finely chopped salt, pepper and other spices to taste olive oil and butter 1 cup of rice/ 150 ml little vegetable broth/ 250 ml Preparation: Cut onions, potatoes, and mushrooms into as small cubes as possible. Grate the zucchini. Peel the peppers. When the vegetables are prepared, start by simmering the onions in a mixture of olive oil and butter. As soon as the glass is added, potatoes and porcini mushrooms are added. They are left briefly with stirring to warm up, add ajvar or tomato paste and everything is seasoned with salt, pepper, and a mixture of spices, which you normally use or like. Finally, add grated zucchini, finely chopped garlic, and parsley. Stir the mixture well, try whether it is seasoned to taste, and stuff the peppers. They are arranged in a refractory, ceramic, or any container that has a lid, on a little soup stock (if not, then melt half of the soup cube in hot water). Place another finely chopped potato between the peppers, just lightly salted. Otherwise, put the rice previously only briefly soaked in water. This is because the juices that the vegetable release are picked up by rice. In this last case from the pictures, potatoes, which will then be very tasty and there will be no water left at the bottom of the bowl, but everything will be nicely compact and baked. Put a few more pieces of butter on the potatoes or rice, because of the fat and even better taste. Cover everything and place it in an unheated oven. Turn on the oven to 200 °C and bake for 1h and 30 min., without lifting the lid. The contents are nicely browned and the potatoes or rice are not hard and toasted because they are cooked in their own juice and steam. Serve warm. Buon appetito! #food #maindishes #peppers #potatoes #mushrooms #porcini #rice #oven #baking #serbian #recipe #homemade #foodlover #foodblog #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Neck Steak in the Oven The point of taste is in the marinade, which must stand for at least 3 hours, for me, it is best to leave it overnight. Pork neck is still delicious when prepared on the grill, and this marinade gives it the softness and juiciness of the meat even more. You must try it. Follow recipe. Ingredients: simple, total time: 80 min, 4 servings 4 pieces steak/ 600 g. pork neck with bones or cutlets 330 ml beer 3 Tablespoons olive oil + 1/4 cup for baking 1 teaspoon pepper /or to taste, freshly ground 1 – 2 teaspoons thyme/ or to taste 1 pinch hot red peppers 2 Tbsp brown sugar 1 pinch fine sea salt salt to taste 1 cup white wine /200 ml 2 Tablespoon chives/ dried spice 2 Tablespoon lemon juice 2 leeks/ final chopped Preparation: Wash the steaks, dry them and rub them with olive oil, brown sugar, a pinch of salt, and spices. Put them in a bowl, pour beer and lemon juice over. Wrap the dish in cling film and refrigerate for at least 3 hours, preferably overnight. The longer they stand, the softer and tastier the steak will be! 30 minutes before preparation, remove the pork neck steak from the refrigerator to room temperature. Then turn on the oven to 200 °C without a fan. Take the meat out of the marinade, it has finished its job. The meat received all the flavors from it and became soft. Throw out the marinade, because there is the blood left in it from the meat that has separated. Arrange the neck steaks in a tray close to each other and to the walls of the tray, but do not overlap. Drizzle them with white wine, olive oil, add a little hot allspice and more spices, if desired. Bake in a preheated oven for about 1 hour and 10 minutes, or until they get a nice color. Be careful not to dry out. Sprinkle the prepared pork neck steaks in the oven with coarse sea salt before serving. It will contrast with the light sweetness that the steaks got from the sugar. When you serve, sprinkle with finely chopped leek. They are very soft and delicious! Buon appetito! #food #maindish #pork #neck #meat #oven #baking #delicious #marinade #simple #recipe #homemade #grill #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Ribs From the Oven The fantastic and delicious taste of ribs from the oven, you have to try it, the marinade is great. Follow recipe. Ingredients: simple, standing time: 2h, total time: 60 min, 4 servings 1 kg pork ribs Marinade: 1 Tbsp soy sauce 1 Tbsp honey 1 Tbsp mustard 1 Tbsp ketchup 2 tsp garlic powder/or 2 cloves of garlic finely chopped 2 tsp cumin 1 tsp pepper 1 tsp cayenne pepper a little water little leek or spring onion Preparation: Cut the ribs into portions. Mix all the ingredients, spread on the ribs. Coat all ribs well! Place in a shallow dish and cover with foil, put them in the fridge to turn after an hour. Standing is 2 hours. You can also do this overnight! Before baking, coat with another marinade. Then put the ribs to bake at 200 °C. Coat them with more marinade, and turn to the other side, repeat. Do this twice during baking. During baking, cover with aluminum foil if necessary. 15 minutes before the end, remove the aluminum foil. Serve the finished ribs, sprinkle with a little leek on the top. It is very delicious, with a mug of beer. :) Buon appetito! #food #maindish #pork #ribs #oven #marinade #delicious #tasty #simple #recipe #oven #foodie #foodblog #foodblogger #foodlover #meat #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Polenta with Cheese A traditional old Serbian dish made from corn flour. Polenta is a bit forgotten and left in the past where it has no place, and it is very healthy and tasty, especially with cheese. You can also consume it with milk, yogurt, ham, and paprika, like a pie, there are various variations. Follow recipe. Look more info about Polenta and his health here! Ingredients: simple, total time: 20 min. 4 servings 400 g corn white flour 1 liter of water 100 g fat 200 gr of cottage cheese salt Preparation: Put water to boil, when is boiled add with and fat, Add cornflour gradually with constant stirring to no form lumps. When combined, add the cheese and mix well. The polenta is ready when it is separated from the dish in which it is made. Buon appetito! #food #polenta #corn #flour #cheese #simple #homemade #recipe #serbianfood #serbian #foodie #foodblog #foodblogger #delicious #old #recipe #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Bread for Celebrations A phenomenal holiday cake and very decorative, it is made for the Christmas holidays and Easter day. The dough is soft as a soul. Follow recipe. Ingredients: medium, total time: 1h 45 min. 1/2 cube of fresh yeast/25 g 2 eggs 40 ml milk 1 Tbsp sugar 1 teaspoon salt 3 Tablespoon oil 800–900 g flour Preparation: Activate the yeast in a small amount of warm milk with sugar and a little flour. Wait for 20 min. Whisk the eggs and add the remaining milk. Pour the yeast and the mixture with milk into the sifted flour, then knead the elastic dough. Divide the dough into 6 equal balls. Roll out four balls with a rolling pin the size of a baking sheet, and grease with oil. Arrange them one over the other, without the fourth. Cut them into 8 parts, starting from the middle, but not cutting to the end, to remain approximately 2 cm. Transfer each leaf of the triangle, which we cut, to the one next to it and fold it from below. From the second ball of dough, form a smooth ball and place it in the middle, for the center. Roll out the fourth with a rolling pin and cut it with a roller, which makes a grid. Place it over a smooth ball, for the center. In the beginning, leave the little dough aside, the size of a walnut, and make a cross out of it for decoration. Develop a small crust and cut across. Leave the bread on warm to rise. When it grows, coat it with egg yolk, sprinkle it with seeds, and bake it in a preheated oven at 170 °C, until the dough is baked. Check the dough with a toothpick to see if it is done. During baking, you can put aluminum foil if your oven gets hotter! Buon appetito! #food #dough #bread #celebrations #holidays #Christmas #easter #bread #recipe #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.