Stuffed Mushrooms Recipe
Jumbo mushroom caps stuffed with herbed cream cheese, breaded with Japanese panko breadcrumbs, and flash-fried to golden perfection. Served with housemade horseradish.
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Ingredients
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Stuffed Mushroom Ingredients
Method
Cooking Directions
- 1
Prepare the Filling
In a medium bowl, combine the cream cheese, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined and smooth.
- 2
Stuff the Mushrooms
Using a spoon, fill each mushroom cap with the cream cheese mixture, pressing gently to ensure they are well packed.
- 3
Bread the Mushrooms
Set up a breading station with beaten egg in one bowl and panko breadcrumbs in another. Dip each stuffed mushroom in the egg, allowing excess to drip off, then roll in the panko breadcrumbs until well coated.
- 4
Fry the Mushrooms
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded mushrooms in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- 5
Serve
Arrange the stuffed mushrooms on a serving platter and serve with horseradish sauce on the side.
