Manouri Cheese

P.D.O.

Manouri is an exceptional and delicious traditional Greek whey cheese. It is exclusively manufactured in Central and Northern Greece, from whey derived from Greek sheep and goat's milk, with the addition of milk and cream.

Manouri is a:

  • - PDO (Protected Designation of Origin) pasteurized product
  • - Soft and creamy texture
Available packaging types:
200g, 2kg
Available packaging types:
200g, 2kg

Manouri Cheese

P.D.O.

Manouri is an exceptional and delicious traditional Greek whey cheese. It is exclusively manufactured in Central and Northern Greece, from whey derived from Greek sheep and goat's milk, with the addition of milk and cream.

Manouri is a:

  • - PDO (Protected Designation of Origin) pasteurized product
  • - Soft and creamy texture

Nutritions

Declaration per 100g

Energy
1545kJ /374kcal
Total Fat
36g
Saturated Fat
21g
Carbohydrates
2g
Sugars
2g
Proteins
10,5g
Salt
2g

MEVGAL Greek&Grill Cheese-stuffed garlic mushrooms

Have you tried our delicious Greek & Grill cheese? Well here is your chance to make this easy and healthy recipe that you will absolutely love and be amazed by the chewy texture and unique flavor our Greek & Grill cheese will leave you with.

MEVGAL Greek&Grill Cheese-stuffed garlic mushrooms

Have you tried our delicious Greek & Grill cheese? Well here is your chance to make this easy and healthy recipe that you will absolutely love and be amazed by the chewy texture and unique flavor our Greek & Grill cheese will leave you with.


45 min

Difficulty

Ingredients

  • 4 large flat mushrooms
  • 1 red pepper quartered, seeds and stem removed
  • 4 tbsp olive oil
  • 1 clove garlic crushed
  • 1 tsp of leaves thyme
  • 6 halved baby plum tomatoes
  • 3 chopped spring onions
  • 1 tbsp baby capers, drained and rinsed
  • 1 red chili, finely chopped
  • Rocket to serve
  • Instructions

  • Heat the oven to 200C/fan 180/gas 6. Put the mushrooms and pepper on a baking tray with a lip. Mix 3 tbsp of olive oil with ½ garlic and ½ thyme, and brush a little over the mushrooms and pepper. Tuck the tomatoes and spring onions inside the mushrooms, drizzle with the rest of the garlic/herb oil and season. Cover loosely with foil, then bake for 20 minutes, turning the pepper quarters once. Remove the foil and bake for a further 10 minutes.
  • Take out the oven and turn on the grill. Add pepper quarter to the top of each mushroom, then top with a couple slices of MEVGAL Greek & Grill.
  • Slide under the grill until the Greek & Grill cheese is golden on top.
  • Mix 1 tbsp oil with the rest of the thyme, garlic, capers and chili. Spoon over the Greek & Grill cheese and serve on a bed of rocket.
  • More ideas

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