Mushroom meatballs with cheese

Name: Mushroom meatballs with cheese - Leana B.
Ingredients: 500 g champignon mushrooms; 3 eggs; 150 g cheese; 3 tablespoons of tomato paste; 3; 4 tablespoons of white flour; salt; pepper; fresh parsley; 5; 6 cloves of garlic; oil for frying

Appetizers - Mushroom meatballs with cheese by Leana B. - Recipia

Mushroom and Cheese Balls Do you dream of a delicious meal that combines the rich flavors of mushrooms with a touch of melted cheese? Then the recipe for mushroom and cheese balls is exactly what you need! These balls are not only a delight but also a healthy option, packed with nutrients. Perfect as an appetizer, side dish, or part of a main course, they are easy to prepare and incredibly versatile. Total preparation time: 45 minutes Cooking time: 15 minutes Number of servings: 4-6 servings Ingredients: - 500 g fresh champignon mushrooms - 3 large eggs - 150 g cheese (preferably a cheese that melts well, like mozzarella or classic cheese) - 3 tablespoons breadcrumbs - 3-4 tablespoons all-purpose flour - Salt and pepper, to taste - A small bunch of fresh parsley, finely chopped - 5-6 cloves of garlic, finely chopped - Oil for frying (sunflower or olive oil) Preparation: Step 1: Preparing the mushrooms Start by cleaning the mushrooms. Use a damp paper towel to remove impurities, avoiding washing them under running water, as mushrooms easily absorb water. Once cleaned, finely chop them, including the stems, in a food processor or with a knife. Be careful not to leave them exposed for too long, as they can darken. Step 2: Mixing the ingredients In a large bowl, add the chopped mushrooms and the other ingredients: beaten eggs, grated cheese, breadcrumbs, flour, chopped garlic, parsley, salt, and pepper. Mix everything well until you get a homogeneous mixture. If the mixture seems too soft, you can add a tablespoon of flour or breadcrumbs. Step 3: Forming the balls With wet hands, form balls the size of a golf ball. If you like a crispier crust, you can coat them in flour before frying, but this step is optional. Step 4: Frying the balls Heat the oil in a deep pan over medium heat. When the oil is hot (you can check by throwing in a small piece of dough; if it sizzles, it's ready), carefully add the balls to the pan. Fry them on each side for 3-4 minutes until golden and crispy. Remove them onto a paper towel to absorb excess oil. Step 5: Serving These delicious balls can be served warm, alongside a side of fries or rice, but they are just as tasty as an appetizer. I recommend pairing them with a fresh salad or a Mexican-style rice with vegetables for a wonderful contrast of flavors. A yogurt sauce or flavored mayonnaise will also work wonders! Practical tips: - If you don’t have champignon mushrooms, you can also use other types of mushrooms, such as shiitake or portobello. - Make sure the oil is hot enough before adding the balls to avoid excessive fat absorption. - If you have leftover mushrooms, you can store them in the fridge for use in other dishes, but don’t leave them too long, as they will darken. Nutritional benefits: Mushrooms are an excellent source of B vitamins, minerals, and antioxidants. These balls are a nutritious option, low in calories, and rich in protein due to the eggs and cheese. Frequently asked questions: 1. Can I freeze the balls? Yes, you can freeze the raw or fried balls. Make sure to let them cool completely before placing them in freezer bags. 2. Can I make the balls without eggs? Yes, you can replace the eggs with mashed potatoes or ground flaxseeds mixed with water (1 tablespoon of flaxseeds + 2.5 tablespoons of water = 1 egg). This mushroom and cheese balls recipe is not only a fantastic way to highlight mushrooms but also an opportunity to explore new flavors and combinations. Whether you serve them at a family dinner or bring them to a party, they will surely be appreciated by everyone. So, gather your ingredients and enjoy a flavorful culinary experience!

Mushroom meatballs with cheese

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