Everyone has heard “If its not broke, don’t fix it” right? Most of the time that rule applies, but what’s the harm in adding a little something extra? This is exactly how I feel about these mushrooms. For one, mushrooms are great. For two, frying them is just like human nature. But, stuffing them, AND frying them, is almost too much for me to handle.
Stuffed mushrooms are a great side dish and pair well with so many dishes. Also, mushrooms are available all year round. The only thing I don’t like about them is that after a while, the cheese begins to clump together and harden. I am not a fan of crusty cheese. That sentence alone makes me quiver. That’s when I realized the cheese wouldn’t get crusty if it was inside of a coating. A crunchy outside and gooey inside go together so well. They are so ridiculously fast and easy to make, which in my household, is a must.
First, clean and remove the stems from the mushrooms. Then,make the stuffing. Setting yourself up with a little work station will keep everything organized and easily reachable.
Stuff all of the mushrooms first. After they are stuffed, roll them in flour, dip into the egg, and coat with the breadcrumbs. I like to do 3 at a time, just using a lid on the containers, so I can shake them, without making a mess.
After your oil is heated, drop them in 4 at a time, and drain on a paper towel, once they are nice and golden.
These are so good by themselves, but I’m still trying to decide if these would also be good with some sort of dipping sauce. Any thoughts?