Crumbed Mushrooms Food
CRUMBED MUSHROOMS
I use these as a first course, served on lettuce. You do have to warn guests that the filling is hot. They are so simple to make but as usual, no real measurements.
Provided by Pendiya
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean mushrooms and remove stalks.
- Push small piece of feta cheese into the space left by stalk and flatten.
- Dip mushrooms in flour (can add pepper).
- Dip in beaten egg.
- Coat in breadcrumbs.
- Chill if time.
- Fry in mix of oil and butter or deep fry if preferred.
Nutrition Facts : Calories 488.5, Fat 29.7, SaturatedFat 9.4, Cholesterol 139.1, Sodium 730.3, Carbohydrate 39.6, Fiber 2.4, Sugar 4.8, Protein 16
FRIED MUSHROOMS
At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.
Provided by luvmybge
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, cornstarch, baking powder and salt in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off.
- I find it easier to stick a toothpick into the mushroom to dip it.
- After dipping into batter roll in Panko breadcrumbs to coat.
- Deep fry in oil until golden.
- We like to serve with cocktail sauce.
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