Italian “torta salata” with Champignon mushrooms and mozzarella cheese



Ingredients for 4:

  • 10 sheets of phyllo dough,
  • 500g of OrtoRomi Champignon mushrooms,
  • 100g of fontina,
  • 250g of mozzarella,
  • 1/2 clove of garlic,
  • Chives,
  • Thyme,
  • Extra virgin olive oil,
  • 1 knob of butter,
  • Seed oil,
  • Salt and pepper.


Italians love to prepare “torte salate”, pies usually made with leftovers that can be served as an appetizer or brought to quick trips. OrtoRomi offers you a ready to eat tray with sautéed Champignon mushrooms, a source of fiber, vitamin B5 and selenium.

In a non-stick pan, season the olive oil with the garlic, then add the mushrooms, salt, pepper and cook for a few minutes. When they have released all their water, add 1 knob of butter and brown adding the aromatic herbs. So keep aside. Brush each sheet of phyllo dough with seed oil from a 22 cm diameter tart tin. Add the mushrooms alternating them with the mozzarella and diced fontina. Return the edges of the phyllo dough to the center and cook in the oven at 180 ° C for 15-20 minutes. Serve the cake warm or at room temperature.

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