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We clean and wash the mushrooms, we cut the stalks of the mushrooms into cubes. Put butter and 1/2 tablespoon of oil in a pan and heat the diced tails together with the finely chopped ham, heat them until there is no more juice from the mushrooms and add salt and pepper to taste. When it is ready, let it cool. After it has cooled, add the finely chopped parsley and finely grated cheese, mix the composition and fill the mushrooms with it.
In a plate we put the breadcrumbs, and on another plate the flour. We beat the egg with salt.
We fill the stuffed mushrooms with egg, flour, egg and breadcrumbs and fry them in hot oil until golden.
Remove the mushrooms on a paper towel to absorb the excess oil.