Stuffed Mushrooms with Sausage and Rosemary


This delicious snack is so quick and easy to make. You can serve it at parties or have it as a family meal.

All you’ll need is:

  • 3-4 tablespoons olive oil
  • 8 large mushrooms 
  • 2 links of italian sausage (casing removed) (Replace with paneer for vegetarian version)
  • 3 garlic cloves (minced)
  • 6 scallions (chopped)
  • Some grated Parmigiano Reggiano
  • Freshly chopped rosemary (keep some sprigs for garnishing)
  • Salt and pepper as per taste


  1. Pre-heat the oven to 400 degrees F.
  2. Remove the stems from the mushroom and keep aside.
  3. In a skillet, heat the olive oil and add the minced garlic. Sauté it for a minute.
  4. Add the sausage and crumble it using a wooden spoon. Cook it till it turns brown and then add the scallions.
  5. Cook for another 2-3 minutes, add the chopped rosemary, mix well and finally turn off the heat.
  6. Fill each mushroom generously with this sausage mixture and sprinkle some freshly grated Parmigiano Reggiano on top. 
  7. Season them with some salt and pepper and arrange them in a baking dish. 
  8. Bake them for about 20-30 mins. Garnish with some fresh rosemary sprigs before serving.



Flatbread with Rosemary & Onion

Flatbread with Rosemary & Onion

This is my second bread baking experience and I can proudly say that I’m becoming better with each one..:)
I’ve recently added a rosemary and thyme plant to my collection and have been wanting to use the fresh herbs in baking ever since. I browsed through my recipe books and found this one to be really tempting and decided to give it a try. So here is the recipe that I followed:


  • 2 cups Wheat Flour
  • 1½ cups All Purpose Flour or White Bread Flour
  • ½ tsp Salt
  • 1 envelope Active Dry Yeast
  • 2 tbsp chopped fresh rosemary plus small sprigs for garnish
  • ½ cup extra virgin olive oil plus some for brushing
  • 1¼ cups lukewarm water
  • 1 red onion, thinly sliced and pushed out into rings
  • 1 tbsp coarse sea salt
  • 1 tbsp Honey


  1. Take 3tbsp of lukewarm water and add the yeast and honey to it. Leave for 10 minutes till the mix becomes frothy.
  2. Sift together the flour and salt into a bowl and stir in the yeast and rosemary. Make a well in the center and pour in 3 tablespoons of olive oil and the water. Stir well until the dough begins to come together, then knead until it leaves the side of the bowl. Invert onto a lightly floured surface and knead well for about 10 minutes or until smooth and elastic.
  3. Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp dishtowel. Let it rise in a warm place for one hour or until doubled in size.
  4. Brush a baking sheet with oil. Invert the dough onto lightly floured surface and knead for one minute. Roll out the dough to a circle about 12 inches in diameter and put it on the prepared baking sheet. Cover and let the dough rise in a warm place for 20 to 30 minutes.
  5. Preheat the oven to 400° F. Using the handle of a wooden spoon, make indentations all over the surface of the loaf. Spread the onion rings over the top, drizzle the remaining oil and sprinkle the sea salt. Bake for 20 minutes. Sprinkle with the rosemary sprigs, return to the oven and bake for an additional five minutes or until golden brown. Transfer to a wire rack to cool slightly and serve warm.