• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • About
  • Media Mentions
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Media Mentions
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Cheese Pide with Mushrooms

    October 22, 2021 by Ayla Clulee 3 Comments

    Jump to Recipe Print Recipe

    Turkish Cheese Pide (translated as Kasarli Pide) with Mushrooms is a type of flatbread topped with veggies and Kasar cheese, very similar to pizza but without tomato sauce. This cheesy pide is buttery, packed with flavour, very easy to make and perfect for brunch, lunch, or dinner.

    cheese and Mushroom Pide topped with an egg
    Pide with Cheese and Mushrooms topped with an egg
    Jump to:
    • Ingredients for Cheese and Mushroom Pide
    • Step-by-Step Instructions
    • Related Recipes
    • Top Tip From the Chef
    • Cheese Pide with Mushrooms

    Pide is a Turkish classic and it is the ultimate snack and “to go” food. It is also called "Turkish Pizza" in the Western world. Although there are some traditional fillings to top these flatbreads, you can customize yours with your favourite toppings. My other favourite Pide is Kiymali Pide, the one filled with mince and small chopped vegetables.

    Ingredients for Cheese and Mushroom Pide

    Ingredients for cheese pide with mushrooms

    This recipe for authentic cheesy Turkish Pide requires a few pantry and fridge ingredients.

    • Mushrooms- Button mushrooms or chestnut mushrooms are perfect for pide. I sometimes use wild mushrooms as well when lucky enough to find them.
    • Kasar cheese - It is a semi-hard yellow cheese that is similar to cheddar but much milder and is made by sheep milk. It is widely used in Turkey for pastries and general cooking. You can replace kasar with mozzarella, gouda, cheddar or any other semi-hard cheese you like. Use dairy-free cheese to make this vegetarian pastry vegan friendly. You can buy Kasar from Turkish shops as well as online from Amazon.
    • Butter - You can replace butter with olive oil if you want to make it vegan friendly.
    • Green peppers - I use Turkish green peppers as I always have them in the fridge but any green peppers you like or you have in hand would work fine.
    • Onions - You can use finely diced white, yellow or red onions.
    • Tomato - A medium-sized finely diced tomato is enough but you can add some extra for more color.
    • Seasoning- I use salt, pepper and chilli flakes (optional) to keep the flavour fresh and simple.
    • White strong flour - It is also known as strong bread flour. It is made from hard wheat varieties and contains more gluten than other types of flour.  It gives some elasticity to the dough and helps it to rise with a good structure.
    • Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
    • Eggs - They are optional but strongly advised!

    Please see the recipe card below for exact quantities.

    Step-by-Step Instructions

    Making your own homemade Cheese Pide (Kasarli Pide) with Mushrooms might sound daunting but it is fairly simple to make them if you follow a few simple steps:

    Prepare the dough

    Sift the flour in a bowl then add the yeast and warm water. Mix until combined and then add the salt to the bowl. Gently mix with your fingers to form a dough, it will be sticky at that stage. Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore.

    You can use a bit of extra flour if needed but not too much. It should feel soft and elastic at that stage. Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size up.

    mix the ingredients for the dough in a bowl
    Pide dough for Cheese Pide (Kasarli Pide) with Mushrooms before rising
    pide dough after rising

    Prepare the Filling

    Melt the butter in a pan and saute the onions on medium heat until soft. Add the mushrooms and then saute for a few minutes before adding the peppers. Sautée the peppers for a minute and then add the tomatoes, salt, black pepper and chilli flakes (if using). Cook for a few more minutes, remove from the heat and let it cool down for 10 minutes.

    Sauté onions with butter
    add mushrooms and then the peppers
    Add the seasoning and tomatoes, cook until soft

    Shape the Pide

    Preheat the oven to 220°C (fan oven). Divide the dough into 4 equal pieces (approx 140 grams each) and then place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.

    Roll one of the dough balls into an oval shape of 15 cm x 35 cm (about 6”x13”) in size and ½ cm (0.2”) in thickness. Spread ¼ of the mushroom filling evenly over the dough, leaving a 1 ½ cm border at the edges. Sprinkle on ¼ of the cheese, fold the border over the filling and then pinch the top and bottom end together.

    top the dough with mushrooms and cheese

    Repeat the same for the remaining 3 dough balls. Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray. When the oven is hot enough, place the trays in the oven and cook for 20 minutes or until the filling is cooked and the pastry is lightly browned.

    If you want to top your pide with an egg, add it at the last 5 minutes of the cooking time for medium cooked eggs or 10 minutes for well-done eggs. When the pides are golden brown, generously brush the crust with butter and slice before serving.

    pide slices served with salad

    If you need more detailed instructions about how to make the pide dough and roll it out, watch the video tutorial here.

    Related Recipes

    For more delicious flatbread recipes why not try:

    • Homemade Turkish Lahmacun
    • Gozleme (Turkish Pancakes)
    • Homemade Pita Bread
    • Bazlama (Turkish Bread)
    • Sucuklu Pide (Turkish Bread with Spicy Sausage)
    • Keema Naan Bread
    • Tawa Naan with Garlic
    • Turkish Pide Bread (Ramazan Pidesi)
    What to serve with pide?

    This cheesy pide is perfect to serve for breakfast/ brunch and we Turks love it with a glass of Turkish tea. Alternatively, try them with a bowl of warming Autumn Squash Soup or another Turkish classic Ezogelin Soup. I often serve this cheesy flatbread with some salad such as Tomato and Walnut Salad or Rocket and Parmesan Salad.

    How to reheat pide with cheese and mushrooms?

    Simply cover in tin foil and reheat in a preheated oven for 10 minutes or until piping hot. You can also microwave it for a couple of minutes if you prefer.

    Is pide better than pizza?

    I believe it is a personal choice and preference. Although they look very similar, there are big differences between them. The texture of the pide dough is softer and more tender than pizza dough, which is chewier. Also, the toppings are very different. Pide doesn't have any tomato sauce on the dough and is generally topped with meat mixed with onions, peppers, and tomatoes.

    Top Tip From the Chef

    Using a good quality strong white flour is necessary to have an elastic dough that is easier to roll out. Make sure you knead the dough long enough to make it soft and elastic.

    I hope you enjoy the process of making this authentic cheesy pide as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun!

    cheese and mushroom pide topped with an egg

    Cheese Pide with Mushrooms

    Turkish flatbread filled with cheese, mushrooms and vegetables, and then topped with an egg. Absolutely delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 15 mins
    Total Time 40 mins
    Course Appetizer, Main Course
    Cuisine Turkish
    Servings 4 people
    Calories 743 kcal

    Equipment

    • 1 Kitchen Digital Scale
    • 1 baking sheet
    • 1 Flour Sifter
    • 1 Wood Rolling Pin
    • 1 Cuisinart Nonstick 12-Inch Skillet
    • 1 High Heat Silicone Spatula
    • 1 Measuring Spoons

    Ingredients
     
     

    For Pide Dough

    • 400 g white strong flour
    • ½  TSP fast action dry yeast   (3 grams)
    • ⅔ teaspoon salt (4 grams)
    • 250 ml tepid water

    For Mushroom and Cheese Filling

    • 30 g butter
    • 1 medium onion (diced)
    • 700 g button or chestnut mushrooms (sliced)
    • 1 Turkish green pepper, or ½ green bell pepper, or 3 Padron peppers (finely chopped)
    • 1 medium tomato (diced)
    • 200 g grated mozzarella or kasar cheese
    • 100 g grated cheddar cheese
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon chilli flakes (optional)
    • 4 eggs for topping (optional)
    • butter for brushing

    Instructions
     

    Preparing the Dough

    • Sift the flour in a bowl then add the yeast and warm water.
    • Mix together until combined then add the salt to the bowl.
    • Gently mix with your fingers to form a dough, it will be sticky at that stage.
    • Transfer the dough on a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
    • Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size up.
    • Start to prepare the mushroom and cheese filling while the dough is rising.

    Preparing the Mushroom and Cheese Filling

    • Melt the butter in a pan and saute the onions on medium heat until soft.
    • Add the mushrooms and then saute for few minutes before adding the peppers.
    • Sautée the peppers for a minute and then add the tomatoes, salt, freshly ground black pepper and chilli flakes (if using).
    • Cook for few more minutes, remove from the heat and let it cool down for 10 minutes while portioning and resting the dough.

    Making the Pide

    • Preheat the oven to 220°C (fan oven).
    • Divide the dough into 4 equal pieces (approx 140 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
    • Roll one of the dough balls into an oval shape 15 cm x 35 cm (about 6”x13”) size and ½ cm (0.2”) thickness.
    • Spread ¼ of the mushroom filling evenly over the dough, leaving a 1 ½ cm border at the edges.
    • Sprinkle on ¼ of the cheese, fold the border over the filling and then pinch the top and bottom end together.
    • Repeat the same for the remaining 3 dough balls.
    • Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
    • When the oven is hot enough, place the trays in the oven and cook for 20 minutes or until the filling is cooked and the pastry is lightly browned.
    • If you want to top your pide with an egg, add it at the last 5 minutes of the cooking time for medium cooked eggs or 10 minutes for well-done eggs.
    • When the pides are cooked, generously brush the crust with butter and slice before serving.

    Nutrition

    Calories: 743kcalCarbohydrates: 89gProtein: 40gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 230mgSodium: 1522mgPotassium: 962mgFiber: 6gSugar: 8gVitamin A: 1205IUVitamin C: 34mgCalcium: 499mgIron: 7mg
    Keyword Baking, Dinner Ideas, Traditional Turkish Recipes
    Tried this recipe?Let us know how it was!

    FOOD SAFETY

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    « Chocolate Pastry Rolls
    Apple and Blackberry Pie »

    Reader Interactions

    Comments

    1. Annabel

      November 07, 2021 at 8:13 pm

      5 stars
      Never thought about putting an egg on top of Pide,
      What a fab idea !

      Reply
      • Ayla Clulee

        November 08, 2021 at 7:03 am

        Thank you Annabel 🙂

        Reply
    2. Hannah

      April 13, 2022 at 4:15 am

      5 stars
      Love this recipe! The Pide turned out absolutely delicious. Will definitely keep in the recipe collection.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    In Turkish culture, food is at the centre of every gathering: religious holidays, birthdays, celebrations, funerals and the list goes on. So, probably like many others, I love food. And not just the food itself, but also the process of preparing the food fascinated me from a very young age. 

    More about me →

    Popular

    • Apple and Blackberry Pie
    • Chocolate Pastry Rolls
    • Mucver (Courgette Fritters)
    • Turkish Rolls (Sigara Boregi)
    • Greek Moussaka (Musaka)
    • Spinach Borek (Ispanakli Borek)
    • Homemade Turkish Baklava Recipe
    • Kiymali Borek (Meat Borek)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT