cheese Archives - Complete Wellbeing https://completewellbeing.com/tag/cheese/ Award-winning content for the wellbeing of your body, mind and spirit Wed, 17 Apr 2019 10:37:01 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://completewellbeing.com/wp-content/uploads/2021/03/cropped-complete-wellbeing-logo-512-1-32x32.jpg cheese Archives - Complete Wellbeing https://completewellbeing.com/tag/cheese/ 32 32 Cheese stuffed button mushrooms https://completewellbeing.com/recipes/cheese-stuffed-button-mushrooms/ https://completewellbeing.com/recipes/cheese-stuffed-button-mushrooms/#respond Wed, 17 Apr 2019 10:37:01 +0000 https://completewellbeing.com/?p=50601 The next time you have guests over, impress them with this elegant appetizer of stuffed mushroom. Easy and delicious!

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]]> This recipe may appear too elaborate and complicated to try, but it’s not.

Ingredients

  • 200g button mushroom
  • 2 tbsp garlic cloves, minced
  • ⅓ cup finely chopped onions
  • 2 tbsp finely chopped capsicum
  • 1 tsp oil
  • Grated mozzarella cheese
  • Pinch of turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • Salt [as per taste]

Preparation method

  1. Clean the mushrooms and carefully twist the stem to remove it. Chop the stems finely.
  2. Add oil to the pan. Add garlic and onions and saute till the onions turn transparent.
  3. Toss in the capsicum and cook for a few minutes. Add the chopped mushroom stem, salt and all the spices. Cook until all the moisture evaporates. Leave it to cool.
  4. Brush the mushroom caps with olive oil. Using a small spoon, fill each mushroom cap with the stuffing, pressing slightly to fill the caps well.
  5. Preheat the oven at 180⁰ C for 10 minutes. Arrange the stuffed mushrooms on a baking tray and grill for five minutes.
  6. Remove them from the oven, sprinkle some grated cheese on top and grill for another two minutes. Serve hot.

Stove top method

Grease a non stick pan, place the stuffed mushrooms and cook covered for five minutes, turning once or twice in between.

This recipe was first published in the March 2016 issue of Complete Wellbeing.

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]]> https://completewellbeing.com/recipes/cheese-stuffed-button-mushrooms/feed/ 0 Stuffed peppers with rice and oats https://completewellbeing.com/recipes/stuffed-peppers-with-rice-and-oats/ https://completewellbeing.com/recipes/stuffed-peppers-with-rice-and-oats/#respond Tue, 30 Jan 2018 06:43:25 +0000 https://completewellbeing.com/?p=50650 Oats isn't just for breakfast anymore. These cheese topped stuffed peppers make for a great side dish.

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]]> When choosing bell peppers for stuffing, pick ones that are fresh and firm. To prepare the peppers for stuffing, wash them well, then carefully slice open the tops and deseed the peppers. If you wish to cook these peppers in a pan rather than an oven, before stuffing, simply dunk the peppers in boiling water for 5 minutes. Remove them out, drain the water well and sprinkle some salt inside the peppers. Follow the recipe as usual, and then place in a pan drizzled with some oil. Cover and allow to cook for 10-15 minutes on low flame.

Ingredients

  • 1tbsp oil
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • 100g cooked rice
  • 50g oats
  • 5 sun-dried tomatoes, roughly chopped
  • 2tbsp fresh herbs, roughly chopped
  • 4 peppers, top cut off and hollowed out
  • 25g cheddar cheese, grated
  • 25g Parmesan cheese, grated

Preparation method

  1. Preheat the oven to 200°C.
  2. Heat oil in a frying pan and sauté the onions until light golden brown.
  3. Add the chilli and garlic and fry for a minute before stirring in the rice, oats and sun-dried tomatoes.
  4. Add a splash of water, stir well and warm through for a few minutes.
  5. Turn off the heat and stir in some of the herbs.
  6. Taste and adjust the seasoning with salt and pepper.
  7. Fill the peppers with the mixture and top with cheddar and Parmesan.
  8. Roast the peppers in the oven for 25 – 30 minutes, until the cheese is bubbling.
  9. Serve sprinkled with the reserved herbs and a crisp green salad.
This recipe was first published in the January 2015 issue of Complete Wellbeing.

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