Crisp mushrooms stuffed with goat’s cheese

Crisp mushrooms stuffed with goat’s cheese

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
150g goat’s cheese or ricotta
2 garlic cloves, crushed
2 tablespoons chopped mixed herbs such as basil, parsley, thyme or oregano
1 tablespoon thickened cream
freshly ground black pepper
24 button mushrooms
1 egg
125ml milk
plain flour, for coating
50-100g dried breadcrumbs
vegetable oil, for deep-frying

Method

  1. Combine the goat’s cheese, garlic, herbs and cream in a bowl and season with pepper. Remove the stems from the mushrooms. Use a teaspoon to spoon the mixture into the mushroom cavities, rounding the tops to form ‘balls’.
  2. Lightly whisk the egg and milk together in a bowl. Place the flour and breadcrumbs in separate shallow dishes. Working with one mushroom at a time, coat each one in flour, then dip in the eggwash and coat in the breadcrumbs. Repeat so that the mushrooms are double coated to prevent any leakage during cooking.
  3. Heat the oil in a deep-fryer or large, heavy-based saucepan to 180°C and deep-fry 6–8 mushrooms at a time for 3–4 minutes or until golden. Drain on kitchen paper.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again