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.