These might be one of the best appetizers ever. If you like mushrooms which I DO. A LOT! I tested these out the other night and they were so good, Mike and I ended up eating the whole batch for dinner, with a salad of course to keep things healthy.
I used plain old button mushrooms and made up a quick garlic and herb spiced cream cheese to stuff inside. Then I tossed the mushrooms in a dusting of flour, dipped in beaten egg and coated in Organic Panko Breadcrumbs. Panko are Japanese breadcrumbs that give an amazing crispy crunch to anything you coat them with. You could use regular breadcrumbs but I had panko on hand so, there you go!
For a gluten free option, substitute rice flour for regular flour and Gluten Free Breadcrumbs or coating mix for the Panko.
These are a perfect appetizer to add to a holiday feast or any kind of celebration. Or, do what Mike and I did and just have them for dinner! You can make up a little dipping sauce if you like or just squeeze lemon juice all over. Fantastic and crunchy either way!
All stuffed and ready to be dipped.
Dipped and ready to be fried crisp!
Frying to a deep, golden brown. I just fry them in a medium pot since I don’t have a deep fryer. Use about 2 inches of oil.
So crisp on the outside with all the melty, garlicky goodness oozing out in every bite!
Deep Fried Stuffed Mushrooms
- 6 ounces cream cheese, softened
- 2 garlic cloves minced or put through a garlic press
- ¼ teaspoon of each: dill, thyme & cayenne
- ½ teaspoon dried onion
- salt & pepper to taste
- 1 pound button mushrooms, 16-20 mushrooms
- ½ cup flour (I use spelt flour)
- 2 eggs, beaten
- 1 cup Panko or breadcrumbs of your choice
- Oil for frying (I use grape seed or coconut oil)
- Mix the cream cheese, garlic, herbs and salt and pepper together in a small bowl.
- Gently wipe each mushroom with a damp paper towel to remove debris.
- Remove stems from each mushroom by wiggling stem back and forth. It will loosen and come right out.
- Stuff each mushroom with about a teaspoon of the cream cheese mixture.
- Now, put the flour, the eggs, and the breadcrumbs in their own separate bowls.
- Dip each mushroom first in the flour, tapping off the excess, next in the eggs to coat and then coat evenly in the breadcrumbs.
- Heat the oil to 375 in a deep fryer if you have one or, use a medium size pot and heat about 2 inches of oil in your pot till hot. Test by dropping a 1 inch piece of bread in the oil. If it sizzles and turns brown in a minute, the oil is ready.
- Put 5 or 6 mushrooms in the hot oil and cook until golden brown, turning them over to brown evenly. This will take about 2 minutes per batch.
- Continue until all the mushrooms are done.
- Serve with a squeeze of lemon or a creamy dipping sauce. See Kate's Tips for an easy mustard sauce.
- I prefer to use Grapeseed Oil or Organic Coconut Oil to deep fry. All other oils are toxic at high temperatures or they’re genetically modified so I’ve come to rely on these two only for frying.
- You can add lots of different ingredients to your cream cheese. Try adding any of these: chopped fresh chives, parmesan cheese, a teaspoon of worcestershire sauce, a teaspoon of curry powder, chopped prosciutto, smoked paprika or 1/4 cup of crumbled bacon. Be creative and have fun!
- Here’s an easy mustard dipping sauce for the mushrooms: 3 Tablespoons each of Dijon mustard, mayonnaise and sour cream. Mix them all together in a small bowl and dip away! Enjoy!