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Cheese Stuffed Mushrooms


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  • Dipping Sauce:
  • 1/8 teaspoon Herb Savory
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 6 to 8 Large Button Mushrooms
  • 1 Cup unbleached Flour
  • 1 1/2 teaspoons salt
  • dash of parsley flakes
  • dash of tarragon
  • dash of pepper
  • 1/3 cup Whipped Creme Cheese
  • 1/2 teaspoo cayenne pepper
  • 1/2 cup milk
  • Vegetable oil for frying
  • 1/2 Mayo
  • 2 teaspoons Grey Poupon Mustard
  • 1 teaspoon White Vinegar
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon sugar



Step 1

Combine: Savory, garlic powder, 1/8th teaspoon salt, parsley, tarragon, and pepper in a small bowl crush herbs
Combine the spice mixture with the creme cheese allow to sit for 10 to 15 minutes
Clean mushrooms(never wash just wipe off with a damp paper towel) and remove stems
Fill each mushroom with cheese
Now combine Flour and 1 and 1/2 teaspoons salt and the cayenne pepper in a small bowl
por the milk into another small bowl
Dip each mushroom into milk mixture and then into flour mixture Do this twice for each mushroom so that they are double dipped with the flour
put the coated mushrooms into the freezer for for at least 3 hours. This will keep the coating from falling off and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying
Make the dipping sauce and chill
When the mushrooms have been frozen long enough geat the oil in a deep fat fryer or pot to 350 degrees Use enough oil to cover the mushrooms
at least a couple inches thick do not crowd the mushrooms may fry in 2 batches
fry the mushrooms for 8 to 10 minutes or until the outside turns golden brown
Drain mushrooms on paper towels or rack
let them sit for a coup of minutes will be extremely hot serve with
dipping sauce


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