Crunchy Fried Mushrooms Recipe | Breaded Mushrooms
These crunchy fried mushrooms are so juicy on the inside and super crispy on the outside. This recipe is really easy to make. In this recipe eggs are not required so the recipe is vegan. Is you like mushrooms you going to love this sliced crunchy mushrooms.
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Ingredients:
For the mushrooms:
300g (10.5oz) Mushrooms (Portobello/Chestnut mushrooms)
2/3 cup (85g) All-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon baking powder
2/3 cup (160ml) sparkling water or water
1½ cups (160g) Breadcrumbs
Oil for frying
For the dipping sauce:
4 tablespoons chilli sauce
3 tablespoons mayonnaise
Directions:
1. In a medium size bowl stir flour, salt, pepper, paprika, garlic powder, oregano and baking powder. Gradually add water, whisking, until smooth. If the batter too runny and 1-2 tablespoons flour, if the batter to thick add 1-2 tablespoons water. Set aside.
2. Slice the mushrooms into thick slices.
3. Dip the mushrooms in the batter, then coat with breadcrumbs.
4. Heat oil in a pan. Fry sliced coated mushrooms for 1-2 minutes, flip and fry 1 minute more, until golden and crunchy. Or dip fry until golden. Transfer to a paper towel to drain.
5. Make the sauce: mix chili with mayonnaise until combined and smooth.
Shrimp Stuffed Mushrooms- How to Make Stuffed Mushrooms
FINALLY! Couldn't Wait To Share, So You Can Try These CHEESY SHRIMP LOADED STUFFED MUSHROOMS!
These absolutely Melt In Your Mouth! Also great addition for Any Dinner or Appetizer!! We hope you Enjoy! If you make these Leave a Comment below, and Let us know How you like them!
Thanks For Watching! Don't forget to check out our website for more free yummy recipes!!! If your on Instagram hashtag #wildcravings we would love to see what you have created.
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Sparks by Chaël
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Jacques Pépin Makes Shrimp-Stuffed Portobello | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. I remember doing escargot, or the snail in French, and instead of putting them in the shell, we used to put them into individual mushrooms. We also put them in artichoke bottoms, so you could eat the whole thing. His recipe has breadcrumbs, garlic, butter and herbs.
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
Holiday Appetizer ** Stuffed Mushrooms***
Here's a quick and easy holiday appetizer.
You can use it for dinner parties, or just a snack.
Enjoy!!
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Happy Holidays!!!
Blue Crab Cake in Portobello Mushroom Caps
Chef Justin shows us yet another simple, healthy and delicious recipe using fresh Florida ingredients. Mushrooms, crab meat, Worcestershire and hot sauces...you'll be lickin' your chops by the end of this one!
Yield 4 Servings
Ingredients
* 1 pint cooked Florida blue crab jumbo lump meat, picked over for shells
* 4 to 8 fresh Florida portobello mushrooms, 2-3 inch diameter
* 1/3 cup low fat mayonnaise
* 1 egg
* Juice of 1 lemon
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dijon mustard
* 2 dashes of your favorite hot pepper sauce
* Sea salt and fresh ground pepper to taste
* 1/8 teaspoon paprika
* 2 tablespoons cracker meal
* Extra virgin olive oil
* 1/4 cup fresh parsley
Preparation
1. Remove mushroom stems and gills with a spoon.
2. Combine mayonnaise, egg, hot sauce, Worcestershire sauce, lemon juice, dijon mustard and in a medium bowl.
3. Season filling mixture with sea salt and fresh ground pepper to taste.
4. Gently fold in crab meat & parsley and cracker meal.
5. Evenly top mushroom caps with crab mixture and lightly sprinkle with paprika.
6. Meanwhile, in large-size sauté pan, Heat olive oil in pan on medium high until oil faintly smokes.
7. Place stuffed mushroom caps filling side down in sauté pan and cook for two minutes or until golden brown.
8. Carefully flip over stuffed mushroom caps and continue to cook over medium-low hear for another 3 to 4 minutes or until tender.
9. Remove from pan and serve.
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Olive Garden Stuffed Mushrooms
You can learn how to make Olive Garden Stuffed Mushrooms they are easy to make.
You need:
8 - 12 Fresh Mushrooms
1 6-ounce can of clams, drained and finely minced (save 1/4 cup of clam juice for stuffing)
1 green onion, chopped fine (about 1 tablespoon)
1 egg, beaten
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian bread crumbs
1 teaspoon oregano leaves
1 tablespoon melted butter (cooled)
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely grated Romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
You can find the whole recipe at: