Briana's Fried Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I searched and searched for a recipe for both stuffed AND fried mushrooms and came up short, so I came up with my own, and it was a huuuuge hit!!! Hope you like it - serve with Ranch dip or dressing. Ingredients:
20 large mixed mushrooms |
8 ounces cream cheese |
1 lb sausage |
3 garlic cloves, minced |
4 roasted artichoke hearts, chopped |
1 cup panko breadcrumbs |
1 cup breadcrumbs |
1 cup cornmeal |
4 eggs |
1 cup milk |
2 cups flour |
1 teaspoon salt |
1 teaspoon ground pepper |
cooking oil |
Directions:
1. Pull out the entire stem of each mushroom. Chop half of the stems into small pieces.
2. Cook sausage in skillet. Once browned, add garlic and artichoke. Saute another 2 minutes, or until sausage is cooked all the way through. Add cream cheese and cook till blended and smooth. Allow to cool slightly.
3. Stuff each stem cavity with the sausage/cream cheese mixture, slightly round the top and pat it down with a spoon so it's packed well. (This is important for the breading process!).
4. For the breading you will need 3 separate bowls.
5. First bowl - mix the Panko, breadcrumbs, and cornmeal.
6. Second bowl - mix the eggs and milk.
7. Third bowl - mix flour and salt and pepper.
8. Start heating on medium high heat about 1/2 inch of cooking oil in a skillet.
9. Dip mushrooms in egg mixture, then flour, then egg again, then Panko.
10. Fry on both sides till golden brown.
11. I recommend, especially if you are making for guests, to bread and fry the other 10 mushroom stems. They will be non-dairy treats for any guests who have a problem with lactose and are absolutely delicious!
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