MUSHROOM POPPERS | Make it a Mushroom Moment

MUSHROOM POPPERS

Time:

20m

Serves:

2

Ingredients 

  • 10 chestnut mushrooms
  • One small potato mashed
  • 3 tbsp cream cheese
  • Handful of cheddar cheese
  • 2 crushed garlic cloves

For the batter:

  • 60 g flour
  • 1 tbsp cornflour
  • Salt and pepper to taste
  • 120 ml of water
  • Panko bread crumbs
  • Dried mixed herbs
  • Neutral oil, for frying

Method 

  1. Remove the stalks from the mushrooms and set them aside. Finely chop the stalks.
  2. Make your filling by mixing the chopped up stalk of the mushroom, potato, cream cheese, garlic and cheddar together well.
  3. To make the batter, mix the flour, cornflour, salt, pepper and dried mixed herbs in a bowl. Gradually add the cold water, whisking until you have a smooth, thick batter.
  4. Take your whole mushroom and fill it with the mixture.
  5. Lightly coat each stuffed mushroom in flour, dip it into the batter, then cover it thoroughly in panko breadcrumbs.
  6. Heat the neutral oil in a deep frying pan over a medium-high heat. Fry the mushrooms for around 5 minutes, turning occasionally, until golden and crispy.
  7. Remove from the oil and drain on kitchen paper or a wire rack. Serve with your choice of dip and enjoy!

Developed in collaboration with Neha Gandesha