Ricetta: Cotolette di funghi ripiene - Cordon bleu di Pleurotus con Scamorza, Formaggio e Prosciutto

Prepare the Pleurotus mushrooms by cleaning them and removing the stems.

Stuff each mushroom with thin slices of Emmental cheese, smoked scamorza, and smoked cooked ham.

In a bowl, beat the egg and mix it with the milk, salt, and pepper.

Dredge the stuffed mushrooms in flour, then dip them in the egg mixture, and finally coat them with bread crumbs.

Heat the frying oil in a pan and deep-fry the breaded mushrooms until golden brown.

Serve the stuffed mushrooms with a side of mixed salad.

Equipment Needed

Spice Level:

Dietary