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Parmesan Puffballs


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  • 1 teaspoon salt
  • 1 cup flour
  • 1 pound puffballs - (about) peeled, and cut into 1/2" slices
  • 1 egg beaten with
  • 2 tablespoons water
  • 1 cup freshly-grated Parmesan cheese
  • 4 tablespoons butter or more if needed
  • 2 tablespoons oil or more if needed


Servings 4


Step 1

* Alternate Mushrooms: Boletes, Oyster mushroom

Mix the salt with the flour. Dip the mushroom slices in the flour, then in the egg, and last, in the cheese. Melt the butter and oil in a sauté pan or skillet and sauté the mushrooms slowly until golden brown. Drain on paper towels. Serve at once.

This recipe yields 4 appetizer servings.

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