Herbcheese Stuffed Deep Fried Shrooms Recipes

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

HERB/CHEESE STUFFED DEEP FRIED SHROOMS

Steps:

• 1. Combine the cream cheese with the salt, garlic powder, thyme, & rosemary. Let sit for 10 minutes to let flavors meld.
• 2. Fill the caps with the cream cheese mixture. Place flour on a plate and add the salt and cayenne pepper. Mix well. Place the milk in a bowl. Dip each of the mushroom caps in milk then roll in the flour mixture.
• 3. Set the mushrooms on a plate and place in freezer for 3 hours. This keeps the coating on and the cheese from melting out of the mushrooms when cooking
• 4. Meanwhile make the dipping sauce by mixing all ingredients together. Cover and place in fridge.
• 5. Heat the oil to 350 degrees. Deep fry the mushrooms 4 at a time for about 8 minutes until browned well. Let sit on rack to drain and let the insides cool down abit.
• 6. Once all the mushrooms are cooked. Serve with dipping sauce and be careful they can be pretty hot inside.

DEEP FRIED MUSHROOMS

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

STUFFED MUSHROOMS

Steps:

• Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
• Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
• Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
• Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

EASY FRIED STUFFED MUSHROOMS

Steps:

• 1. Remove the stems from the mushrooms.
• 2. Fill caps with french onion dip.
• 3. coat or marinate in the buttermilk.
• 4. coat in flour or you can use bread crumbs if you like.
• 5. fry in hot oil.
• Heat the oil on about medium high and I stand by the stove turning them over since they float. Once the filling starts to ooze out I take them out. If the oil is too hot the filling will ooze out right away but if it is not hot enuf they will not get crispy before the filling starts to come out.
• U can also season the flour or bread crumbs but I don't because I like the flavor a little plain with the rich french onion dip.
• Hope you like it.

DEEP FRIED MUSHROOMS

Steps:

• Combine flour, baking powder, salt, and sugar.
• Put oil in a 1 cup measure and add water to the 3/4 cup mark.
• Make well in centre of dry ingredients and pour in the water-oil mixture.
• Stir together, adding as much of the remaining 1/4 cup of water as you need to make a batter of the correct consistency to coat the mushrooms.
• Stir until smooth.
• Heat cooking oil in deep fryer.
• Dip mushrooms in batter and drop in hot oil.
• Cook a few minutes until nicely browned.
• Remove with a slotted spoon to a wire rack with paper towels beneath it to catch the oil drips.
• Repeat with remaining mushrooms until all are fried.

STUFFED MUSHROOMS - DEEP FRIED

Steps:

• Clean mushrooms by wiping with a damp cloth.
• Remove stems, chop stems finely and transfer to large bowl.
• Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
• Add to chopped mushroom stems.
• Add cornstarch, ginger, sherry, soy and hoisin sauces and egg white.
• Mix well.
• Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
• Heat oil in wok over high heat until it reaches 375ºF.
• Prepare batter.
• Carefully dip mushrooms in flour, then in batter, coating completely.
• Fry 6 to 8 at a time in hot oil until golden, about 5 minutes.
• Drain on absorbent paper.
• For batter:.
• Combine cornstarch, flour, baking powder and salt in bowl.
• Blend in milk and water.

DEEP FRIED MUSHROOMS

Steps:

• Wash the mushrooms and remove most of the stem.
• Pat mushrooms dry with a paper towel.
• Coat mushrooms with flour, lightly tap to remove excess flour.
• Dip in eggs.
• Coat with bread crumbs.
• Set on a rack for a few minutes, so batter sets/dries.
• Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
• Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
• Drain on paper towels and serve.