Best 7 Stuffed Mushrooms Deep Fried Recipes

FRIED MUSHROOMS WITH DIPPING SAUCE

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.

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.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

EASY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Hollow out each mushroom cap, reserving scrapings.
• Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

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.

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:

• 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.