Filled with gooey cheese, mushroom and jalapenos, these mouthwatering treats are quick and easy to make. Plus you can use this recipe as a base to substitute in different ingredients or adjust according to your dietary requirements – genius!
Ingredients:
- 400g button or portobello (or your favourite) mushrooms
- 3 tablespoons cream cheese, room temperature
- 2 tablespoons cheese, grated
- 1 tablespoon jalapeno, finely diced
- 2 cups panko breadcrumbs (you can substitute with a course breadcrumb if you don’t have panko)
- 1/2 cup flour
- 2 eggs, lightly beaten
- Ranch or hot sauce to taste is preferable
Method:
- 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).
- Dip 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 your favourite dipping sauce
