HERB/CHEESE STUFFED DEEP FRIED SHROOMS

Herb/Cheese Stuffed Deep Fried Shrooms image

Provided by barbara lentz

Time 3h30m

Number Of Ingredients 15

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SHROOMS
8 large button mushroom caps stems removed
1/2 c whipped cream cheese
1/4 tsp each salt, garlic powder, ground thyme, & ground rosemary,
1 c flour
2 tsp salt
1/2 tsp cayenne pepper
1/2 c milk
oil for deep frying
ZESTY DIP
1/2 c miracle whip
2 tsp dijon mustard
1 tsp white vinegar
1 Tbsp prepared horseradish
1 Tbsp sugar

Steps:

1. Combine the cream cheese with the salt, garlic powder, thyme, & rosemary. Let sit for 10 minutes to let flavors meld.
2. Fill the caps with the cream cheese mixture. Place flour on a plate and add the salt and cayenne pepper. Mix well. Place the milk in a bowl. Dip each of the mushroom caps in milk then roll in the flour mixture.
3. Set the mushrooms on a plate and place in freezer for 3 hours. This keeps the coating on and the cheese from melting out of the mushrooms when cooking
4. Meanwhile make the dipping sauce by mixing all ingredients together. Cover and place in fridge.
5. Heat the oil to 350 degrees. Deep fry the mushrooms 4 at a time for about 8 minutes until browned well. Let sit on rack to drain and let the insides cool down abit.
6. Once all the mushrooms are cooked. Serve with dipping sauce and be careful they can be pretty hot inside.