Stuffed Parmesan Balls

Ingredients for 1 servings:

• 30 g Parmesan
• 40 g flour
• 30 g butter
• 1 pinch of salt
• 1 egg yolk
• 1 tsp olive oil
• 8 small pieces of mushrooms, from the jar
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

vegetarian, for a small baking tray, makes 8 pieces

Grate the Parmesan cheese or roughly mash it with a mortar and pestle. In a bowl, knead the cheese with the flour, butter, salt, and egg yolk to form a dough. Chill the egg whites in a small bowl. Refrigerate the dough for 1 hour. Preheat the oven to 180 degrees Celsius (top/bottom heat). Line a small baking sheet with baking paper. Knead the olive oil into the dough. Divide the dough into 8 portions. Shape each portion into a ball, add a piece of mushroom, and seal well. Roll each ball in the egg whites and then place on the baking paper. Bake on the middle rack for about 25 minutes; baking time may vary. After 15 minutes, place aluminum foil over the balls to prevent them from overbrowning. Arrange the Parmesan balls on a platter, garnish, and serve.