Dolma leaf stuffed with sweetened cheese was called "thrion". The exact origins are unknown, but the Persian variety has been traced to at least the 17th century and in the 19th century Naser al-Din Shah Qajars chef records several varieties including stuffed grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces. The recorded stuffings included ground meat, sauteed mint, rice and saffron. Dolma is a common dish in Iraqi cuisine, which includes a version of stuffed cabbage leaves, onions in aubergines cooked in tomato sauce. Syrians, Lebanese, Palestinians, Iraqis and Iranians have been making stuffed grape leaves for centuries. Over time,
Stuffed mushrooms a rotisserie. The mushrooms shrink during the baking process. The dish is typically served hot or at room temperature, and can also be served cold. The dish can be served as an hors d'oeuvre, as a side dish, and as a snack. Stuffed mushrooms Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Myriad fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or