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Mushrooms and cheese meatballs

Mushrooms and cheese meatballs


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Grate the mushrooms on a large grater, then onions on a small grater, mix in a bowl with cheese, dill, egg and then flour spoon by spoon, salt and pepper to taste.

Fry in oil, putting a tablespoon of the composition. Return with a spatula (be careful not to break).

They are served as desired ...


Mushroom meatballs

Looking for something in the freezer, I came across a bag of forest sponges. The sponges were picked by my father. I had dew sponges in my bag. But you can use any kind of sponge or champignon mushrooms on the market.

The mushrooms are cleaned, washed and boiled in water with a pinch of salt. When cooked, drain in a sieve. They are then passed through the meat machine, together with the carrot, onion and garlic cloves (of course peeled).

Over the mushrooms add the egg, salt and pepper to taste, breadcrumbs and greens. Stir until smooth.

From this composition the meatballs are formed, they are given through flour and they are fried in hot oil, on both sides.

Remove the fried meatballs on a paper napkin to leave the excess oil.


Mushroom and cheese meatballs - Recipes

We try to avoid frying as much as possible, so we cooked these meatballs in the oven, which can be very good for fasting if we give up the egg. Absolutely sensational!

What you need (picture 1)

& # 8211 1 or
& # 8211 1 kg mushrooms
& # 8211 1 link parsley
& # 8211 2 carrots
& # 8211 1 onion
& # 8211 1 slice of bread (thicker)
& # 8211 pesmet
& # 8211 salt, pepper

Work plan:
& # 8211 wash, clean and finely chop the mushrooms and carrots (I used the food processor). Then heat them in oil (picture 2). We let them drain (picture 3).
& # 8211 We mix in a bowl the mushrooms with the carrot, the parsley and the finely chopped onion also in the robot, the bread soaked in a little water or milk and then drained, the egg (picture 4). Form the meatballs (picture 5) and put them in breadcrumbs (picture 6). We place them in a tray lined with baking sheet (picture 7). We brown them on both sides (picture 8) and take them out on a plate.
& # 8211 Have fun! (picture 9)


Ingredients pork tenderloin with mushroom filling in the oven

1.5 kg pork muscle / pork leg

2 tablespoons paprika (sweet paprika) (pork tenderloin wallpaper)

2-3 tablespoons oil / butter (for greased pork tenderloin / rolled pork)

300 ml white wine + 1 cup water (for the oven dish to cook the pork tenderloin)

1-2 strands of fresh rosemary (for flavor)

salt, ground pepper (pork tenderloin wallpaper)

cotton thread (for tying the muscle / rolled pulp / rolled in the oven)

baking paper (will help roll the stuffed muscle)

For the filling

1 kg fresh mushrooms

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

3-4 tablespoons vegetable oil + a cube of butter

1000 g grated cheese (hard consistency) optional

How to make mushroom filling for pork tenderloin / pork leg

Mushrooms fresh will be peeled (optional) and cut into slices, onion and garlic they will be cleaned and cut into small pieces.

a teflon pan in which it was heated oil and cube of butter it will be put to quality onion chopped (without burning it), then garlic, mixing with a spatula frequently, then added mushrooms, leaving them on a moderate heat until the liquid left drops (about 6-8 minutes) and let them brown a little.

When mushrooms they will start sizzling, it will be added dry white wine, raising the flame on the stove, alcohol evaporating leaving behind the aroma of white wine.

Finally, mushroom filling will season with salt and ground pepper to taste.


For the recipe for meatballs with mushrooms I used boiled wild mushrooms. If you use white mushrooms, they should not be cooked.

Peel the onion, carrot and garlic.
Chop the onion, grate the carrot and slice the garlic.
Mushrooms are sliced ​​or cut with the help of a robot.
Mix the mushrooms, onion, grated carrot, garlic and egg.
Add flour or breadcrumbs if the composition is too soft.
Form meatballs, add flour and fry in oil.
They can also be fried in the oven.


Searched words "meatballs"

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In a bowl, mix the meat with the finely chopped onion half, the egg, the chopped parsley, the grated Parmesan cheese, a little salt and

To start, we have to peel the potatoes, wash them and cut them. The next step is to wipe the potatoes with paper.

We soak the bread slices in warm water, we clean the onion and put it on the grater, we also clean the garlic, and we chop the green parsley.


Mushroom meatballs

Not necessarily an appetizer, they are made quickly and are very tasty.

  • 250g Champignon mushrooms (I bought browns because they were on offer)
  • 1 or
  • 1/4 onion
  • 2 cloves garlic
  • 2 tablespoons sour cream
  • about 4 tablespoons breadcrumbs
  • salt pepper

Boil the mushrooms for about 10 minutes, then strain them, press them a little to get water out of them and chop them together with the onion and garlic.

Add the egg, sour cream and gradually the breadcrumbs, stirring constantly until you get a more consistent mixture. Let the dish cool for 30 minutes and then form small meatballs that you pass through breadcrumbs and fry in hot oil. Don't forget to add salt like me :)

Remove the meatballs on an absorbent napkin.

It can be served with a yogurt sauce.

They are good both cold and hot.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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Serve parjoale chicken with potatoes and cheese

What a good smell these chicken pies! They are red and beautiful.

Inside they are soft and not soaked in oil at all. Here and there they also have the smell of french fries and the cheese has melted nicely, tying the composition even better.

Indeed, some fluffy and juicy meatballs came out, with a reddish, crispy crust and a soft core. Perfect! They are tasty and cold the next day. They can be packaged at school, work or on trips.

What do these fluffy chicken meatballs match? With mashed potatoes, sauteed peas or carrots, with low green beans with tomatoes and garlic, with pumpkin food, etc. I better leave you here more garnish recipes and you choose.

We also have meatless meatballs, vegetables (potatoes, pumpkins) and cheeses & # 8211 you can find them here.

I hope you try these chicken parjoale with potatoes and cheese recipe for fluffy meatballs! They come out very tender and tasty.


Mushrooms with rice

I also showed you the idea of ​​rice meatballs at tuna rice meatballs, and I find it delicious.

Today, in another combination, mushroom meatballs with rice with plenty of onions, dill and plenty of pepper.

They are made quickly, they are strong and there are some on top fasting meatballs.

Basically, we have rice with mushrooms that can be used as an appetizer / finger food. & # 128578

You can use fresh mushrooms that you can grind well and you can harden them together with the onion, after you have hardened it yourself.

5-10 minutes, add the mushrooms and leave on the fire until the liquid evaporates. The amount of mushrooms can be 700 g & ndash 1 kg.

I chose to I use mushrooms in a jar from Sun Food, I always have them at hand and they do not contain preservatives.

2 jars of Sun Food mushrooms

& ndash quantities for about 28 pieces & ndash

Drain the mushrooms in a sieve.

Finely chop the onion and season with oil and salt, stirring occasionally, for about 10 minutes.

Boil the rice (the rice is weighed uncooked) and let it cool

(rice should not remain watery after boiling, because the composition will no longer bind).

Mix the chopped mushrooms in the food processor (or finely chopped with a knife), with onions, boiled rice

finely chopped dill, salt and pepper. Homogenize the composition and add 5-6 tablespoons of breadcrumbs to bind it

(you can add an extra tablespoon of flour, if you want a stronger consistency of the composition, mine was relatively soft & hellip)

Taste the composition to match it with salt and pepper, but I warn you that you risk eating half of it, because it is very good.

We form balls, more irregular and we put them on a plate,

then after finishing the whole composition we give them through the 5 remaining tablespoons of breadcrumbs and shape them nicely.

We put them in the tray on baking paper and optionally, we put 1/2 teaspoon of oil over each meatball.