CHEESY MUSHROOM POPPERS
Crispy fried mushrooms stuffed with cheese and jalapenos served smothered in hot sauce!
1 pack button or cremini mushrooms, stems removed and reserved
3 tablespoons cream cheese, room temperature
2 tablespoons cheddar cheese, shredded
1 tablespoon jalapeno, finely diced
2 cups breadcrumbs
1/2 cup flour
2 eggs, lightly beaten
hot sauce of your choice to taste
Ranch or blue cheese dressing to taste
Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
Enjoy with hot sauce and ranch dressing!
Option: Add 1 tablespoon crumbled bacon to the cheese filling
Recipe posted by Rina Kleinhans
Photo: Gideon Louw
Comment: Gideon Louw:
Ek het ‘n eetlepel gerookte paprika by die broodkrummels gevoeg en ek het ‘n gerookte salm roomkaas gebruik en in plaas van jalapeno peppers het ek ‘n halwe teelepel chillie flakes gebruik.