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Step by Step Instructions
  • Step 1: Prepare the filling. Heat 1 tbsp of olive oil. Add the spring onion and the garlic and sauté for 4-5 minutes until they soften. Place the cheese, the egg, the mustard, the milk, the sautéed onion-garlic, the pepper and the rosemary in a large bowl and mix well.
  • Step 2: Prepare the mushrooms. Spread 1 tbsp of olive oil on the pan and arrange the mushrooms on the pan.
  • Step 3: Spread the filling over the mushrooms and drizzle with the rest of the olive oil. Bake in preheated oven at 180°C for approximately 20-25 minutes until the cheese melts and it gets a golden brown colour. Wait for 5 minutes for the cheese to set and serve.
Ingredient List
  • 12 large portobello mushrooms (without the stems)
  • 400g kalathaki cheese (grated)
  • 100g gruyere cheese (grated)
  • 1 egg
  • 4tbsp olive oil with lemon
  • 1 spring onion (finely chopped)
  • 1 clove of garlic (pulped)
  • 50g mustard
  • ground black pepper
  • 2tsp rosemary

Stuffed mushrooms with kalathaki from Lemnos

  • Preparation
  • Cooking
  • 4
A spicy meze, ideal for raki, but also wonderful as an appetizer.
Product Qty
Extra virgin olive oil with lemon aroma "Gaea" 250ml
Aged Graviera in red wine, from Crete "Bliss Point" 125g
Mediterranean mustard with aromatic herbs "Goumenisses" 210g