Tofette di Gragnano con funghi e polpette di agnello dello chef JRE Juan Carlos Ferrando

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone offers a similar texture at a lower price

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with similar flavor

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can provide a similar crunch at a lower cost

Clean and chop the mushrooms finely.

Sauté the mushrooms in olive oil over medium heat until soft, about 5-7 minutes.

Add minced garlic and chopped onion, cooking until translucent, about 3-4 minutes.

Remove from heat and let cool slightly.

In a mixing bowl, combine cream cheese, mozzarella, parmesan, and the cooled mushroom mixture.

Add chopped parsley, salt, black pepper, and nutmeg; mix until well combined.

Form the mixture into small balls, about the size of a golf ball.

Roll each ball in flour, then dip in beaten egg, and finally coat with bread crumbs.

Heat oil in a deep pan over medium heat until shimmering.

Fry the cheese balls in batches until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels to absorb excess oil.

Serve warm with a dipping sauce of your choice.

Cooking Techniques

Spice Level:

Allergens