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Deep Fried Stuffed Mushrooms

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Deep Fried Stuffed Mushrooms

These might be one of the best appetizers ever. If you like mushrooms which I DO. A LOT! I tested these out recently 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. Hello Superbowl!! 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!Deep Fried Stuffed MushroomsFrying 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.

Deep Fried Stuffed Mushrooms
Ready for the fryer!!

Deep Fried Stuffed Mushrooms

Deep Fried Stuffed Mushrooms

Deep Fried Stuffed Mushrooms

Kate Battistelli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 16 -20 appetizers

Ingredients
  

  • 6 ounces cream cheese softened
  • 2 garlic cloves minced or put through a garlic press
  • 1/4 teaspoon of each: dill thyme & cayenne
  • 1/2 teaspoon dried onion
  • salt & pepper to taste
  • 1 pound button mushrooms 16-20 mushrooms
  • 1/2 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

Instructions
 

  • 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.

 

Here are a few other appetizers perfect for Game Day!

Deep Fried Stuffed Mushrooms

Kate’s Tips

  • I prefer to use Avocado Oil or Organic Coconut Oil to deep fry. So many oils are toxic at high temperatures or they’re genetically modified so I’ve come to rely on these two 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!

What’s your favorite Holiday appetizer?

 

 

 

Reader Interactions

Comments

  1. Ramona Woodrum

    Our nephew made these over the Thanksgiving Holidays. Unfortunately he got his oil too hot and had a moderate accident. So instead of deep frying the mushrooms we baked them in the oven. I cannot tell you how great they tasted! I know my family plan to modify the recipe and bake from now on.
    As for our nephew, he has 2nd degree burns on his hand and arm. He will be fine but will need to see a burn specialist.
    Thank you for sharing the wonderful recipe.

    • Kate

      Oh my goodness, I’m so sorry to hear about your nephew Ramona–I hope his burns heal quickly!
      I will definitely try baking the mushrooms, it’s certainly a healthier option. Thanks for letting me know. Blessings!

      • Kate

        Hi Pamela–I’d bake them at 400 for at least 30 minutes, then check to see if they’re brown 🙂 I think they come out best fried and their not greasy at all. We don’t eat much fried food so these are a treat! Blessings!

  3. Cathy

    I would love to try this!! My daughter and I LOVE mushrooms, but my husband and stepson hate them!! How can I print this recipe out?

    • Kate

      Hi Cathy – I just updated the recipe so now it’s in a printable format. Thank you for letting me know! xoxo

  5. Craig

    5 stars
    Hi Kate,
    I cooked these last night for my in-laws in the UK, amazing! They loved them! Brilliant recipe, couldn’t have done it without you!! 🙂 xx