Frederic Melton
Roland Foods Mushrooms Stuffed with Mizithra and Feta Cheese are a convenient and tasty option for those looking for a quick appetizer. These small button mushrooms are pre-marinated in oil, garlic, and spices, and then stuffed with mizithra and feta cheese, delivering a flavorful combination of tastes and textures. While some reviews suggest that the mushrooms are tolerable, they caution against serving them to guests. The mushrooms can be served as part of antipasti plates, in salad bars, or sliced and added to warm or cold salads. Additionally, Roland Foods' canned mushroom pieces and stems can be used in various recipes, such as pasta, pizza, enchiladas, and risotto, adding depth and flavor to your meals.
| Characteristics | Values |
|---|---|
| Brand | Roland Foods |
| Type | Canned and jarred mushrooms |
| Imported from | North America, South America, Europe, North Africa, the Middle East, and Asia |
| Package weight | 67-ounce |
| Package dimensions | 13 x 9.2 x 3.5 inches |
| Package weight | 5 pounds |
| Cheese | Mizithra and feta |
| Marination | Oil, garlic, and spices |
| Serving suggestions | Antipasti plates, salad bars, salads |
| Storage | Pantry |
| Customer reviews | Mixed |
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What You'll Learn
Serve the whole mushroom caps as part of antipasti plates
When serving stuffed Roland mushrooms as part of an antipasti platter, there are a few ways to present and serve them to make them stand out and create a delicious, visually appealing dish. Firstly, ensure the mushrooms are cooked but still firm; you don't want them to be too soft or falling apart. Slightly undercook them, so they hold their shape and have a pleasant bite. Clean and trim the mushrooms, removing any tough stems, and then stuff them with your chosen cheese mixture. You can use a variety of cheeses, such as creamy ricotta, sharp cheddar, or a blend of Parmesan and cream cheese. The contrast of the juicy, meaty mushroom and the melted, cheesy filling is delightful.
For an antipasti plate, consider serving the stuffed mushrooms warm or at room temperature. If serving warm, time their preparation so they are freshly cooked and still invitingly hot when your guests are ready to eat. You could also offer a small bowl of melted butter or a drizzle of warm, reduced balsamic vinegar to dip the mushrooms into, adding extra flavor and a touch of luxury. At room temperature, stuffed Roland mushrooms are still delicious, and the cheese will have a pleasant, creamy texture.
Arrange the whole mushroom caps on a large platter or individual plates, ensuring there is ample space and they are not overcrowded. Garnish with fresh herbs such as thyme or rosemary, and perhaps a sprinkle of sea salt and a crack of black pepper. Adding a few drops of your best extra virgin olive oil will also enhance the flavors and add a silky mouthfeel. Serve the mushrooms alongside other antipasti dishes such as marinated artichoke hearts, roasted red peppers, olives, and thin slices of prosciutto or salami.
To make the dish even more substantial and impressive, consider adding a few other elements to the plate. For example, a bed of mixed greens or arugula, a few slices of fresh, ripe tomato, or some shaved Parmesan cheese will all complement the flavors of the mushrooms and add color and texture to the dish. You could also offer a variety of breads, such as crusty sourdough or a soft, warm focaccia, to complete the meal.
Remember, the key to a successful antipasti dish is variety, so ensure there is a range of flavors, textures, and colors on the plate. Stuffed Roland mushrooms offer a wonderful opportunity to be creative, and their meaty texture and earthy flavor pair exceptionally well with cheeses and fresh herbs. Enjoy experimenting and impressing your guests with this delicious, simple dish.
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Slice and add to salads
Roland Foods Mushrooms Stuffed with Mizithra and Feta Cheese are a versatile product that can be served in a variety of ways. Here are some ideas for slicing and adding them to salads:
Green Salad:
- Start by rinsing a mix of leafy greens such as lettuce, spinach, arugula, or kale. Chop the greens into bite-sized pieces and blot them dry with a paper towel to remove any excess moisture.
- Slice the stuffed mushrooms into halves or quarters, depending on your desired size. You can also leave some whole for added texture and presentation.
- Combine the greens and sliced mushrooms in a large bowl.
- For added flavor, you can include other vegetables such as chopped onions, cucumbers, tomatoes, or carrots.
- Toss the salad with your favorite vinaigrette or a simple mixture of olive oil, balsamic vinegar, salt, and pepper.
- Top with croutons or crispy bread crumbs for a crunchy texture, if desired.
Pasta Salad:
- Cook your favorite short-cut pasta according to the package instructions. Drain and rinse the pasta under cold water to stop the cooking process.
- Slice the stuffed mushrooms into bite-sized pieces. You can also chop or crush them to create smaller bits that will stick to the pasta.
- Combine the pasta and mushrooms in a large bowl.
- Add other ingredients such as chopped onions, bell peppers, or black olives for a colorful and flavorful salad.
- For the dressing, mix olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Drizzle over the salad and toss to combine.
- If you like a creamy pasta salad, you can add mayonnaise, sour cream, or yogurt to the dressing.
Bean Salad:
- Start by rinsing and draining a can of your favorite beans, such as cannellini beans, kidney beans, or chickpeas. You can also use cooked dried beans.
- Halve or quarter the stuffed mushrooms to create bite-sized pieces.
- Combine the beans and mushrooms in a bowl.
- Add some chopped red onions, bell peppers, and coriander for extra flavor and color.
- Whisk together a simple vinaigrette with olive oil, lemon juice, cumin powder, salt, and pepper.
- Toss the salad with the dressing and adjust seasoning to taste.
Remember to taste your salad as you build it and adjust the ingredients and seasoning as needed. These salads can be served immediately or chilled until ready to serve. Enjoy your delicious and hearty salads featuring sliced Roland stuffed mushrooms!
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Add to a mushroom omelette
Roland Foods Mushrooms Stuffed with Mizithra and Feta Cheese are pre-marinated and ready to eat. They can be served as part of antipasti plates, in salad bars, or sliced and added to warm or cold salads.
However, if you want to add these mushrooms to an omelette, you can try the following:
Preparing the Mushrooms
- Clean the mushrooms with a damp paper towel.
- Carefully break off the stems and chop them finely, discarding the tough ends.
- Heat oil in a large skillet over medium heat.
- Add the garlic and chopped mushroom stems and fry until any moisture has evaporated, taking care not to burn the garlic.
- Set the mixture aside to cool.
Preparing the Omelette Mixture
- Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture.
- The mixture should be very thick and completely mixed.
Making the Omelette
- Use a small spoon to fill each mushroom cap with a generous amount of the omelette mixture.
- Heat butter in a pan and add the stuffed mushrooms.
- Cook until the garlic is golden.
- You can add other ingredients to the pan, such as spinach, or keep it simple with just the stuffed mushrooms.
- Beat eggs in a bowl and pour the mixture into the pan.
- Cook until the eggs are set, then fold and serve hot.
This mushroom omelette is a delicious way to start the day, packed with protein and earthy flavours. You can experiment with different types of cheese and seasonings to create unique flavours.
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Mix with rice and stuff into bell peppers
If you're looking for a creative way to serve Roland mushrooms, why not try mixing them with rice and stuffing the mixture into bell peppers? Here's a step-by-step guide to help you create this delicious and colourful meal:
Ingredients
- Roland Foods Canned Mushroom Pieces and Stems
- Cooked Rice
- Bell Peppers
- Onion
- Carrot
- Lentils
- Vegetable Broth
- Butter
- Garlic
- Salt and Pepper
Instructions
- Start by preheating your oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds. Set them aside.
- In a pot, cook diced onion and carrot until they are softened.
- Add lentils, Roland Foods Canned Mushroom Pieces and Stems, and vegetable broth to the pot. Season with salt and pepper.
- Simmer the mixture for about 30 minutes or until the lentils are tender.
- In a separate pan, melt some butter and add garlic and the mushroom mixture. Cook until the garlic is golden.
- Now, mix the rice with the mushroom mixture.
- Stuff the bell peppers with the rice and mushroom mixture.
- Place the stuffed bell peppers in a baking dish and bake for 20-25 minutes.
Serving Suggestion
Stuffed bell peppers with Roland mushrooms and rice make a colourful, balanced, and hearty meal. You can serve them as a main course, pairing them with a side salad or roasted vegetables. They also work well as a vegetarian option at your next dinner party or potluck. Enjoy the combination of flavours and textures that the mushrooms, rice, and bell peppers offer!
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Use in a creamy pasta dish
Roland Foods Mushrooms Stuffed with Mizithra and Feta Cheese are a convenient option for a creamy pasta dish. They are pre-marinated in oil, garlic, and spices and can be used to create a flavorful and hearty meal. Here's a step-by-step guide on how to use these mushrooms in a creamy pasta dish:
Ingredients:
- Roland Foods Mushrooms Stuffed with Mizithra and Feta Cheese
- Pasta of your choice
- Olive oil
- Garlic
- Heavy cream
- Salt and pepper
- Fresh herbs (optional)
Instructions:
- Start by cooking the pasta according to the package instructions. Drain the pasta and set it aside.
- In a separate pan, heat some olive oil over medium heat. Add minced garlic to the pan and sauté until fragrant. Be careful not to burn the garlic.
- Add the desired amount of Roland Foods Mushrooms Stuffed with Cheese to the pan. Sauté for about 3 minutes, allowing the flavors of the mushrooms, garlic, and oil to meld together.
- Pour in heavy cream and stir well. Season with salt and pepper to taste.
- Combine the cooked pasta with the creamy mushroom sauce. Toss gently to coat the pasta evenly with the sauce.
- Serve the creamy pasta warm. If desired, sprinkle some freshly chopped herbs on top, such as parsley or thyme, for added freshness.
This creamy pasta dish is perfect for a weeknight dinner or a cozy meal with family and friends. The stuffed mushrooms add a unique and hearty flavor to the dish, making it a satisfying and indulgent option. Feel free to experiment with different types of pasta shapes and adjust the seasoning to your preference. Enjoy!
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Frequently asked questions
Roland Foods Mushrooms Stuffed with Mizithra and Feta Cheese are pre-marinated and ready to eat. You can serve the whole mushroom caps as part of antipasti plates or salad bars, or slice them and add them to warm or cold salads. You can also add them to pasta, pizza, enchiladas, risotto, soups, stews, and stir-fries.
Roland Mushrooms Stuffed with Cheese have been described as "terrible" and "oily, greasy, sour-ish little treats from hell." The mushrooms are marinated in oil, garlic, and spices, and then stuffed with mizithra and feta cheese. The mushrooms themselves have been described as "non-existent" in flavor, while the cheese is said to be only mildly accounted for.
Yes, you can make your own stuffed mushrooms using fresh mushrooms and your choice of cheese. Popular cheeses for stuffed mushrooms include Parmesan, Gruyère, fontina, feta, and cream cheese.
