Brianas Fried Stuffed Mushrooms Recipes

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.

AIR FRYER STUFFED MUSHROOMS

Steps:

• Using a damp cloth, gently clean mushrooms. Remove stems and discard.
• Mince scallions and separate white and green parts.
• Preheat an air fryer to 360 degrees F (182 degrees C).
• Combine cream cheese, Cheddar cheese, the white parts from the scallions, paprika, and salt in a small bowl. Stuff filling into the mushrooms, pressing it in to fill the cavity with the back of a small spoon.
• Spray the air fryer basket with cooking spray and set mushrooms inside. Depending on the size of your air fryer, you may have to do 2 batches.
• Cook mushrooms until filling is lightly browned, about 8 minutes. Repeat with remaining mushrooms.
• Sprinkle mushrooms with scallion greens and let cool for 5 minutes before serving.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

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.

BRIANA'S FRIED STUFFED MUSHROOMS

Steps:

• Pull out the entire stem of each mushroom. Chop half of the stems into small pieces.
• 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.
• 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!).
• For the breading you will need 3 separate bowls.
• First bowl - mix the Panko, breadcrumbs, and cornmeal.
• Second bowl - mix the eggs and milk.
• Third bowl - mix flour and salt and pepper.
• Start heating on medium high heat about 1/2 inch of cooking oil in a skillet.
• Dip mushrooms in egg mixture, then flour, then egg again, then Panko.
• Fry on both sides till golden brown.
• 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!