Crispy, golden and irresistible fried parasol mushroom rolls! Each mushroom is filled with melted mozzarella, smoked bacon, and fresh green onions, then coated in breadcrumbs and fried until perfectly crunchy. With their gooey, cheesy center and light smoky flavor, these are perfect for a unique, comforting autumn feast.
Stuffed fried parasols that are hard to resist
As we enjoy cooking with wild mushrooms, fried parasol mushrooms have been on the menu every fall. We’ve also tried stuffing young parasols, but the cheese usually melted out and made a big mess in the frying pan. This time, though, we wanted to try something new. And found out that fried rolls are the perfect way to stuff them – they don’t leak!
You might be wondering how mushrooms can even be rolled? It’s quite simple. They just need a few minutes in the oven to soften. Once they do, they turn flexible, almost elastic, and it’s easy to fill them with whatever you like. The edges seal naturally, keeping all that goodness inside.
We stuffed them with shredded mozzarella, bits of smoked bacon, garlic, and sautéed young green onions. Then we coated them in flour, dipped them in eggs, rolled them in breadcrumbs, and fried them until golden and crispy.
They make a perfect, cozy autumn lunch or dinner, especially with a good, rich salad like taboule or a crunchy coleslaw on the side. You can also serve them with potatoes, rice and add a spoonful of kajmak (this tastes heavenly).
Where to find parasol mushrooms
Most often, you don’t need to have a hawk-like eyesight to find these beauties. Parasol mushrooms are some of the easy-to-find wild mushrooms in the northern hemisphere. With their tall stems and wide, umbrella-shaped caps, you can easily spot them from a distance.
In Europe, the most common species is Macrolepiota procera, while in the U.S., foragers usually find the shaggy parasol (Chlorophyllum rhacodes). They grow from June to November in mixed forests and love the edges of woods and open, sunny meadows.
The European Macrolepiota is quite safe to identify, as it doesn’t have any close look-alikes. However, if you’re foraging for the shaggy parasol, you’ll need to be a bit more careful not to confuse it with Chlorophyllum molybdites. The easiest way to tell them apart is by checking the gills – shaggy parasol gills stay white, while those of C. molybdites turn green as they mature.
Parasol mushrooms often grow in groups, so when you find one, look around carefully; chances are, you’ll spot a few more nearby. One good patch is usually enough for a decent dinner.
When young, the caps are compact and egg-shaped, but as they mature, they open up and can reach an impressive 25 cm (about 10 inches) across. You can help a younger mushroom open by placing it in a jar of water overnight; by morning, it will usually be ready to fry or fill.
Ingredients you’ll need
PARASOL MUSHROOMS – Fried parasol rolls are so hearty that one or two rolls will probably be enough for one person. We used four large mushrooms which is just enough for a decent lunch.
SPRING ONIONS – Lightly sautéed young onions make the filling soft and fragrant, but fresh spring onions can be used as well for a sharper taste.
SMOKED BACON – If possible, use homemade smoked bacon. It has a better taste and the smokey flavor tastes great with the mushrooms.
MOZZARELLLA CHEESE – Whole mozzarella is best for this recipe. Pre-shredded versions often contain additives that affect melting and flavor.
FLOUR– We used all-purpose flour, but you can swap it for wholegrain, corn, or buckwheat flour for a healthier version.
EGGS – Two eggs are enough to coat all the rolls before dipping them in breadcrumbs.
BREADCRUMBS – No breadcrumbs at home? Just grate or blend a few slices of dry bread. If it’s still soft, toast it briefly in the oven.
GARLIC – Garlic goes great with these mushrooms so don’t spare it! You can also replace it with garlic powder if that’s what you have.
OIL – Regular, sun flower oil will do the job or whatever you use for frying. Air fryer also works great for this recipe.
SALT & BLACK PEPPER – Use only a little salt since bacon is already salty. A few twists of black pepper are enough to give them a light spicy kick.
How to make fried parasol mushroom rolls
STEP 1: Start by preparing the filling. Slice the young onions into small pieces, slice the smoked bacon, and crush the garlic. If your mozzarella comes in a block, shred it. Preheat the oven to 350°F/180°C.
STEP 2: Heat the oil in a frying pan and quickly stir-fry the onions until they soften just enough to roll them easily later.
STEP 3: Clean the mushrooms gently without washing them. Remove any soil, leaves, or pine needles by hand or with a soft brush.
STEP 4: Line a baking sheet with parchment paper and place the mushrooms on it. Sprinkle them with salt, black pepper and tuck small pieces of garlic between the gills.
STEP 5: Bake the mushrooms for a few minutes, just until they soften and become flexible enough to roll. If an excess of water appears, gently press it out with your hand.
STEP 6: Add the filling to one half of each mushroom cap, then roll it carefully. Tuck the edge under the filling to hold it together, and fold in the sides to prevent the cheese and bacon from leaking while frying.
STEP 6: Prepare three plates or wide bowls – one with flour, one with whisked eggs, and one with breadcrumbs. Coat each roll first in flour, then dip it in the eggs.
STEP 6: Finally roll the mushrooms in the breadcrumbs until they are fully covered.
STEP 7: Heat oil in a frying pan over medium heat. When hot, fry the rolls on one side until golden brown, then flip and fry the other side. Turn again if needed until they’re crispy and evenly browned on all sides.
Serve warm while the filling is still soft, cheesy, and perfectly melted. They are delicious with potatoes, coleslaw, or your favorite salad. Enjoy your crispy, golden parasol rolls!
Tips for perfectly fried parasol mushrooms
Get creative with the filling. Almost anything that can be rolled can go inside these mushrooms, even old bread softened with a little water or milk. You can fill them with vegetables, rice, potatoes, grains, or meat. Just don’t skip the ooey-gooey mozzarella; it’s what makes them truly irresistible.
Keep the oven time short. The mushrooms only need a few minutes of heat to release their moisture. Once they soften, they’ll turn perfectly elastic and easy to roll. You can also quickly fry them in a pan (on both sides) instead.
Tuck the edges well. Parasol mushrooms hold their filling nicely, but give the edges a gentle press to make sure no cheese leaks out while frying.
Bread them generously. Coat each roll completely with flour before dipping in eggs, and make sure every spot is covered with breadcrumbs. This way they will stay crisp and golden.
Fry on medium heat. Too much heat will brown the outside before the inside cooks. Medium heat keeps them crispy on the outside and perfectly melted on the inside.
Serve them hot. These rolls are best enjoyed right from the pan, when the mozzarella is still soft and melts out with every bite.
Storage
If you have any leftovers, store them in the fridge until they’re eaten. They’ll keep well overnight, though it’s best not to reheat them.
If you’d like to freeze the rolls, only do so after they’ve been fully heated in the oven. A better option is to freeze the blanched mushrooms once they’ve cooled, then fill and fry them fresh later. Instead of blanching, you can also give them a quick fry on both sides in a pan before freezing.
They might not look quite as perfect as when freshly made, but once rolled and fried, they’ll still taste wonderfully delicious.
Fried parasol mushroom rolls FAQ’s
The only ingredients in this recipe that contain gluten are the flour and breadcrumbs. To make the rolls completely gluten-free, simply replace them with alternatives such as gluten-free flour, corn flour, buckwheat flour, or gluten-free breadcrumbs. You can also use cornmeal for coating; it gives a nice crispy texture and keeps the rolls entirely gluten-free.
Yes! They taste great when filled with mashed potatoes and spinach, then coated with vegan parmesan.
Although blanching or frying parasol mushrooms helps reduce microorganisms and stops enzyme activity, many people freeze even raw and breaded parasol mushrooms without any problems. It’s best to try freezing a small batch first to make sure they don’t cause any stomach discomfort.
More wild mushroom recipes
- Saffron milk cap mushroom pâté
- Breaded saffron milk caps
- Creamy porcini mushroom soup
- Tagliatelle with porcini mushrooms
- Pizza with porcini
- Porcini mushroom sauce
- Porcini risotto
- Black trumpet mushroom jam
- Black trumpet risotto
- Black trumpet soup
- Chicken of the woods dessert preserve
- Chicken of the woods minestra soup
- Bulgur risotto with chanterelles
If you made fried parasol mushroom rolls, let us know! Drop a comment below – we’d love to hear how yours turned out!
And hey, please do hit that share button and spread a little mushroom love. ❤️
Fried Parasol Mushroom Rolls
EQUIPMENT
- 1 baking sheet
- 1 frying pan
INGREDIENTS
- 4 larger parasol mushrooms
- 120 g smoked bacon
- 6 green onions
- 150 g mozzarella cheese
- 2 eggs
- 100 g flour
- 100 g breadcrumbs
- 3 garlic cloves
- 5 g salt
- 2 g black pepper
INSTRUCTIONS
- Begin with the filling. Chop the young onions, slice the smoked bacon into small pieces, and crush the garlic. If you’re using whole mozzarella, grate it finely. Preheat your oven to 350°F/180°C.
- Warm a bit of oil in a frying pan and sauté the onions for a couple of minutes, just until they soften and turn glossy. Set aside to cool slightly.
- Clean the parasol mushrooms carefully without rinsing them in water. Brush off any dirt, pine needles, or leaves using your hands or a soft brush.
- Prepare a baking tray lined with parchment paper and arrange the mushrooms on top. Lightly season with salt and black pepper, and tuck a few pieces of garlic between the gills.
- Place the tray in the oven for a few minutes; just long enough for the mushrooms to release a bit of moisture and become pliable. If they release too much liquid, gently press it out with your hands.
- Spoon the filling onto one side of each mushroom cap, then roll it carefully. Tuck in the edges to keep the filling inside and form a firm, compact roll.
- Set up three shallow bowls or plates. Add flour to one, whisked eggs to another, and breadcrumbs to the last. Roll each mushroom first in flour, then dip it in the egg, and finally coat it thoroughly in breadcrumbs.
- Heat oil in a large skillet over medium heat. Once the oil is ready, add the rolls and fry them until golden on one side. Turn and fry the other side until both are crisp and evenly browned.
- Serve the cheesy mushroom rolls warm while the mozzarella is still melted and creamy.
Those look delicious.
Thank you Joanne!