Vine leaf baskets with porcini mushrooms and Grana Padano

Name: Vine leaf baskets with porcini mushrooms and Grana Padano
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Porcini mushrooms (4 medium) 9.2 oz; Grape leaves 8; Grana Padano PDO cheese to grate 2.5 oz; Parsley to chop 1 ½ tbsp; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste

it br es fr de

135

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 135
Carbohydrates g 1.7
of which sugars g 1.6
Protein g 8.6
Fats g 10.5
of which saturated fat g 3.89
Fiber g 1.8
Cholesterol mg 19
Sodium mg 550

Difficulty: Very easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Grape leaf baskets—yeah, the Greek classic dolmadakia gets a fun twist here with some really unique flavors. Instead of rice or meat, you've got these baskets filled with porcini mushrooms and Grana Padano cheese. Each bite feels like autumn on a plate. Really, it does. The tender grape leaves hug a moist, earthy filling, and there's a bit of parsley that adds a fresh vibe. Plus, baking them makes the outside all crispy and golden. So good. The crunch before you hit that soft, savory middle? Seriously satisfying.

This gourmet appetizer is gonna stand out at any table, showing off how simple ingredients from across the Mediterranean can mix to create something special. Drawing from both Greek and Italian kitchens, it is a playful take on dolmades without sticking to the usual rules. The stuffed grape leaves recipe gets a real upgrade with Grana Padano cheese and wild porcini mushrooms—favorites, especially in fall.

And look, grape leaves are everywhere in Mediterranean dishes, but using them as little baskets? A cool twist for sure. It feels fancy but is pretty simple to make. That tangy leaf flavor? Pairs beautifully with the rich cheese and woodsy mushrooms. And creates a super savory experience. Perfect for an autumn hangout or part of a big spread—these baskets tend to disappear super super fast.

They hit the sweet spot between comfort and a little newness, sparking conversation at any table. With crispy edges and tender centers, these baskets turn a simple idea into a true Mediterranean treat. Great for sharing or snacking, they're gonna be a hit. Whether you're hosting dinner or just need a special snack, these baskets really shine.

How to prepare Vine leaf baskets with porcini mushrooms and Grana Padano

To prepare vine leaf baskets with porcini mushrooms and Grana Padano, first clean the mushrooms: gently scrape them with a smooth-edged knife to remove any soil residue 1, then separate the cap from the stem 2 and cut the latter into cubes 3.

In a skillet, heat the oil with a clove of garlic 4, then add the mushroom stems 5, salt, and pepper 6.

Cook over low heat for about 5 minutes, then turn off the heat, add the chopped parsley, mix well, pour into a bowl 8, and let cool. Meanwhile, grate the Grana Padano PDO 9.

When the stems have cooled, add 1.8 oz of grated Grana Padano PDO 10 and mix to combine everything 11. Now take 4 ramekins with a 3.5-inch diameter and line the base and sides with 2 vine leaves each, forming a sort of basket 12.

Spoon a dollop of the stem mixture into the center 13 and cover with a porcini cap 14, then season with salt 15, pepper, and a drizzle of oil.

Sprinkle the surface with 0.4 oz of the remaining Grana Padano PDO 17, then place the ramekins on a baking sheet and bake in a preheated static oven at 356°F for 15 minutes. After this time, sprinkle with the remaining grated Grana Padano PDO 18 and continue cooking for another 3 minutes by turning on the grill at 464°F. Your vine leaf baskets with porcini mushrooms and Grana Padano are ready to be served 18!