Morels stuffed


Mushrooms wonderful with a special aroma and taste that enchants. Nektarios sent me a gift of incredible morels, big ones… I would love to try them with cheese. And not just any cheese… but specifically. And I was right. The aromas (especially the smoked Metsovo cheese) that flooded the kitchen were truly. Incredible.


  • 50 g smoked grated Metsovo cheese
  • 50 g grated mozzarella
  • 50 g mascarpone
  • 7-8 large morels
  • 3-4 pieces of sun-dried tomatoes
  • 1 tablespoon garlic puree
  • 1 shot of white wine
  • Freshly chopped pepper
  • thyme
  • Olive oil


  1. Place a grease gun in a pan.
  2. Open each morel lengthwise and carefully wash it inside and out well to remove any dust or insects.
  3. In a bowl, stir in my cheeses and carefully add the garlic, sun-dried tomatoes and stuff the mushrooms.
  4. Place them in the pan and pour over the olive oil, the wine, freshly chopped pepper and thyme.
  5. Bake them in a preheated oven for 20 minutes at 180The

I thank Mr. Nectarios Filippopoulos and Fungi Hellas for offering us the mushrooms to make the recipe.

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