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Mushroom dumplings: the recipe for stringy and tasty vegetarian dumplings

Mushroom dumplings: the recipe for stringy and tasty vegetarian dumplings

The Mushroom dumplings I am a vegetarian recipe prepared with Mushrooms of Pariseggs, breadcrumbs, breadcrumbs, parmesan, garlic and parsley, perfect for serving as second dish as an alternative to classic meatballs but as excellent as they are tasty antipasti oh finger foodpossibly accompanied by ketchup or mayonnaise.

The preparation is simple and fast: make meatballs crispy on the outside and soft on the inside just mix all the ingredients and form small balls that will be breaded with eggs and breadcrumbs so what fried in seed oil Where cooked in the oven 180 degrees for about 20 minutes for a light version. To make the dish even more inviting, we added in the center of each meatballEmmenthal dicewhich will melt during cooking to form a tasty stringy cheese heart.

Mushroom meatballs are great to eat both hot and coldand also excellent the next day, so you can prepare in advance and take with you for lunch at the office.

If eggplant and zucchini meatballs are perfect in summer, autumn and winter, in addition to mushroom meatballs, you can try broccoli or cauliflower meatballs, to be prepared with seasonal vegetables.


For the mushroom balls

Seed oil for frying)

How to make mushroom meatballs

To start, clean the mushrooms with a cloth to remove all soil residue, remove the toughest part of the stem and cut the heads into thin slices 1.

Peel a clove of garlic, remove the core and brown it for a minute in a pan with a drizzle of extra virgin olive oil. Remove the garlic clove and add the mushrooms, seasoning them with salt and parsley. Cook them for 10 minutes or until tender. 2.

Meanwhile, cut the slices of bread, remove the breadcrumbs and cut them into squares 3.

Separately, cut the Emmental into cubes 4.

Pour the mushrooms into a blender, mix Parmesan cheese, breadcrumbs, breadcrumbs, chopped parsley and eggs. Mix everything until you get a soft and homogeneous mixture and transfer it to a bowl 5. If the dough is too soft, add a few tablespoons of breadcrumbs until you get the right consistency.

At this point you can make the meatballs: take portions of the dough with your hands, put a dice of cheese in the center and form spheres 6.

Lightly beat an egg in one dish and pour the breadcrumbs into another. Dip each meatball first in the egg then in the breadcrumbs to obtain a homogeneous breading seven.

Bring the seed oil to temperature in a skillet with high sides and dip the meatballs in it 8 turning them gently to cook them on all sides. For even, non-greasy frying, fry a few meatballs at a time: this will keep the oil temperature constant.

When they are golden, remove them with a slotted spoon and place them on a plate covered with paper towel. The mushroom balls are ready: serve them with a side of your choice or accompany them with your favorite sauces 9.


For the recipe, you can choose mushrooms of the variety you prefer: in addition to mushrooms, the porcini mushroomsI drawing pins Oh mixed mushrooms, both fresh and dried. Alternatively, you can use the mushrooms frozen food. For a stronger taste, you can use del whole grain bread or, alternatively, of White bread.

You can serve the mushroom balls with a delicate tomato sauce or with a delicious parmesan cream: once cooked, put the meatballs in a pan with a drizzle of oil to prevent them from sticking, add the cream and cover with a lid. Cook for a minute over low heat, then turn off the heat and wait for the heat to completely melt the cheese.

Try this dish with the addition of zucchini or prepare soft meatballs with mushrooms and potatoes, adding boiled potatoes to the rest of the ingredients. In this case, you can also make meatballs without eggs: this will be the potato starch to compact the mixture.


Mushroom balls can be stored in the fridge for 2 days, sealed in an airtight container. If you used fresh ingredients, you can also freeze them.

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