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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
    time
    5'
  • Cooking
    time
    45'
  • 4
A spicy meze, ideal for raki, but also wonderful as an appetizer.
Product Qty
Extra virgin olive oil with lemon aroma "Gaea" 250ml
€5.00
Aged Graviera in red wine, from Crete "Bliss Point" 125g
€3.85
Mediterranean mustard with aromatic herbs "Goumenisses" 210g
€2.75
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