MUSHROOM POPPERS

Mushroom Poppers image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Previous Next

Ingredients

10 ounces imitation crab meat, shredded
6 ounces cream cheese
1/2 cup plus 2 tablespoons sriracha sauce, such as Huy Fong
2 stalks green onion, diced
20 medium to large white mushrooms, stems removed
Vegetable oil, for frying
One 10-ounce box tempura batter mix
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoons onion powder
1 cup corn syrup
2 tablespoons black sesame seeds, toasted
2 tablespoons white sesame seeds, toasted

Steps:

For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl. Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce. Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly. Do not be afraid to overstuff the mushrooms.
Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls. In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon.
In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter. Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil. Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels. Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time. If in doubt, take out a sacrificial stuffed mushroom and cut it in half. If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer. A warm center indicates that the mushrooms are ready.
For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl. Add the corn syrup and mix until thoroughly combined.
For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions. Serve with the remaining mushroom sauce on the side for dipping.

*** Explore more Mushroom Poppers Recipes »

Comment
Leave a comment

Nicholai Ostini

[email protected]

I've made these mushroom poppers several times now and they're always a hit. They're my go-to appetizer for parties.

Hamail Ahmad

[email protected]

These mushroom poppers were a bit bland. I think I'll add some more spices next time.

Umanyi Sunday

[email protected]

I'm not a huge fan of mushrooms, but these mushroom poppers were actually really good. I'll definitely be making them again.

Michael Darlyng

[email protected]

These mushroom poppers were the perfect finger food for my Super Bowl party. They were easy to make and everyone loved them.

Just Tootie

[email protected]

These mushroom poppers were a little too salty for my taste. I think I'll try using less salt next time.

lyrical Npoetic

[email protected]

I made these mushroom poppers for my vegetarian friends and they loved them! They were a great way to get them to eat more vegetables.

Ch Waqar Ch Younas

[email protected]

I followed the recipe exactly and the mushroom poppers turned out great! They were crispy on the outside and juicy on the inside.

Abdo Tahir

[email protected]

These were okay, but I think I would have liked them better with a different type of cheese. I used cheddar, but I think a mozzarella or fontina would have been better.