Herbcheese Stuffed Deep Fried Shrooms Recipes

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.

Steps:

• Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
• Clean the mushrooms and remove the stems, leaving only the caps.
• When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
• Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
• Pour the milk into another bowl.
• Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated.
• Put the coated mushrooms into the freezer 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.
• Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it.
• When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
• Use enough oil to completely cover the mushrooms (or at least a couple of inches deep). Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels.
• Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.

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

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.

Steps:

• In a large shallow dish, combine the flour, salt and pepper. In another shallow dish, beat eggs and water. Place bread crumbs in a third shallow dish. Add mushrooms to the flour mixture; turn to coat. Dip them in egg mixture, then coat with bread crumbs. Let stand for 10 minutes., In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry mushrooms, 6 to 8 at a time, for 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels., Pour spaghetti sauce into an ungreased 13x9-in. baking dish. Top with the mushrooms. Sprinkle with cheeses. Bake, uncovered, at 350° for 4-6 minutes or until cheese is melted.

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.

Steps:

• Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a zip-top bag.
• Beat egg in a large bowl. Add mushrooms and toss until well coated. Place one mushroom in the bag, seal, and shake to coat. Repeat with remaining mushrooms.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep-fry mushrooms until golden brown, about 5 minutes. Remove to a paper towel lined plate to cool and drain.
• Crush garlic cloves into tartar sauce and mix well. Place into a small dish and serve alongside mushrooms for dipping.