Easydeepfriedmushroomcaps Recipes

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EASY DEEP-FRIED MUSHROOM CAPS

You can use any amounts of flour, bread crumbs and seasonings, depending on how many mushroom caps you are making. You can use whatever seasoning you prefer, garlic salt is good to use in place of the seasoning salt and garlic powder. Prepare as many mushrooms as you like. Make certain to use only FINE DRY bread crumbs, if you cannot find any fine bread crumbs, process the crumbs on the food processor until fine, soft bread crumbs will not hold on the caps.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 11m

Yield 12-14 serving(s)

Number Of Ingredients 7



Easy Deep-Fried Mushroom Caps image

Steps:

  • Dip the mushroom caps in flour, then in beaten egg.
  • Roll in fine bread crumbs.
  • Place on a plate and lightly season with salt and garlic powder.
  • Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden brown on the outside.
  • Delicious!

Nutrition Facts : Calories 36.3, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 12.9, Carbohydrate 4.8, Fiber 0.4, Sugar 0.5, Protein 2.3

12 -14 large white mushrooms, stems and caps separated
1/2 cup flour
2 eggs, beaten
fine dry breadcrumb
seasoning salt
garlic powder
oil, for deep-frying

DEEP FRIED MUSHROOMS

Make and share this Deep Fried Mushrooms recipe from Food.com.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Deep Fried Mushrooms image

Steps:

  • Combine flour, baking powder, salt, and sugar.
  • Put oil in a 1 cup measure and add water to the 3/4 cup mark.
  • Make well in centre of dry ingredients and pour in the water-oil mixture.
  • Stir together, adding as much of the remaining 1/4 cup of water as you need to make a batter of the correct consistency to coat the mushrooms.
  • Stir until smooth.
  • Heat cooking oil in deep fryer.
  • Dip mushrooms in batter and drop in hot oil.
  • Cook a few minutes until nicely browned.
  • Remove with a slotted spoon to a wire rack with paper towels beneath it to catch the oil drips.
  • Repeat with remaining mushrooms until all are fried.

Nutrition Facts : Calories 178.1, Fat 4.1, SaturatedFat 0.6, Sodium 770.4, Carbohydrate 30.2, Fiber 2, Sugar 4.1, Protein 6.8

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
1 tablespoon cooking oil
1 cup water (or less)
1 lb button mushroom

STUFFED WHITE MUSHROOM CAPS

Provided by Alex Guarnaschelli

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 16



Stuffed White Mushroom Caps image

Steps:

  • Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
  • Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
  • Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
  • Preheat the oven to 350 degrees F.
  • When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing

DEEP FRIED MUSHROOMS

Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.

Provided by Angel Marcelino

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 30m

Yield 8

Number Of Ingredients 6



Deep Fried Mushrooms image

Steps:

  • In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
  • Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
  • Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 13.9 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 239.3 mg, Sugar 1 g

1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 pound button mushrooms, quartered
2 cups oil for frying, or as needed

DEEP FRIED MUSHROOMS

Just a quick and easy recipe. I tried to find one on here, but this is the bare bones and very yummy!

Provided by mbwolf

Categories     Healthy

Time 9m

Yield 4 serving(s)

Number Of Ingredients 4



Deep Fried Mushrooms image

Steps:

  • Wash the mushrooms and remove most of the stem.
  • Pat mushrooms dry with a paper towel.
  • Coat mushrooms with flour, lightly tap to remove excess flour.
  • Dip in eggs.
  • Coat with bread crumbs.
  • Set on a rack for a few minutes, so batter sets/dries.
  • Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
  • Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
  • Drain on paper towels and serve.

8 -10 ounces whole white mushrooms
3/4 cup flour
2 eggs, slightly beaten
1 cup Italian seasoned breadcrumbs

MARINATED MUSHROOM CAPS

Provided by Food Network

Yield 30 bites

Number Of Ingredients 8



Marinated Mushroom Caps image

Steps:

  • Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
  • Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

1 pound small white mushroom caps
1 cup olive oil
1/2 cup freshly squeezed lemon juice
4 shallots, peeled and minced
1 teaspoon cracked black peppercorns
1 bay leaf
1 1/2 teaspoons salt
Chopped parsley for garnish

STUFFED MUSHROOM CAPS

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13



Stuffed Mushroom Caps image

Steps:

  • Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
  • Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
  • Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
  • Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.

6 large button mushrooms or small portabello, about 1 pound/450 g
Olive oil, for drizzling
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon crushed pepperoncino
3 to 4 tablespoons fresh bread crumbs
Salt and freshly ground black pepper
4 to 6 tablespoons fresh chevre (goat cheese)
1 tablespoon chopped fresh parsley leaves
Watercress or pea sprouts, for serving
Reduced balsamic vinegar, for serving

STUFFED MUSHROOM CAPS

These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d'oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com

Provided by NcMysteryShopper

Categories     Spinach

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 12



Stuffed Mushroom Caps image

Steps:

  • Preheat oven to 400° degrees F.
  • Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
  • In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
  • Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
  • Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.

Nutrition Facts : Calories 62.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 18.1, Sodium 153.7, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 7.3

40 large fresh mushrooms
3/4 teaspoon olive oil
2 teaspoons garlic, minced
3/4 teaspoon oregano
6 ounces frozen chopped spinach, thawed
1/3 cup low fat cottage cheese
1/4 cup green onion, minced
2 tablespoons parmesan cheese, grated
3 ounces baby shrimp, cooked
1/4 cup Italian seasoned breadcrumbs
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce

STUFFED MUSHROOM CAPS

Make and share this Stuffed Mushroom Caps recipe from Food.com.

Provided by Evie3234

Categories     Pork

Time 35m

Yield 10 stuffed mushroom caps

Number Of Ingredients 9



Stuffed Mushroom Caps image

Steps:

  • Preheat oven to a hot 220C degrees.
  • Line a 13x11 oven tray with foil; grease the foil.
  • Remove mushroom stalks from the caps; chop finely.
  • Arrange caps on tray.
  • Heat oil in frying pan, add bacon.
  • Cook over medium heat for 3 minutes, stirring occasionally.
  • Add chopped mushroom stems.
  • Cook over high heat for 2 minutes.
  • Remove pan from heat.
  • Transfer the mixture to a medium bowl.
  • Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
  • Divide bacon and mushroom mix evenly into 10 portions.
  • Press mix into each cap.
  • Bake for 12 minutes or until lightly golden.

Nutrition Facts : Calories 89.7, Fat 6.3, SaturatedFat 1.7, Cholesterol 26.4, Sodium 124.4, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 3.5

10 medium mushroom caps
2 tablespoons olive oil
2 slices bacon, finely chopped
1/2 cup fresh breadcrumb
1 clove garlic, crushed
2 spring onions, finely chopped
1/4 cup grated parmesan cheese
2 tablespoons chopped parsley
1 egg, lightly beaten

SOUTHERN STYLE FRIED MUSHROOMS

This is a Southern twist to an old favorite. The batter is made with red wine which adds an unexpected kick. It is a flavorful, crisp shell that highlights the mild flavor of the mushroom.

Provided by Georgia

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 20m

Yield 2

Number Of Ingredients 10



Southern Style Fried Mushrooms image

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.2 g, Cholesterol 4.4 mg, Fat 24.1 g, Fiber 2 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 740.5 mg, Sugar 1.4 g

2 cups vegetable oil for frying
¼ cup red cooking wine
2 teaspoons water
½ cup all-purpose flour
1 teaspoon chopped fresh parsley
¾ teaspoon minced garlic
½ teaspoon kosher salt
ground black pepper to taste
10 button mushrooms
2 tablespoons grated Parmesan cheese

DEEP-FRIED MAC & CHEESE SHELLS

I created this deep-fried mac and cheese recipe for my husband. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. -Shirley Rickis, Lady Lake, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 20 appetizers (2-1/2 cups dipping sauce).

Number Of Ingredients 12



Deep-Fried Mac & Cheese Shells image

Steps:

  • Cook pastas separately according to package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat., In another large saucepan, combine small pasta shells and half of the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm., In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.

Nutrition Facts : Calories 340 calories, Fat 23g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 451mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

2 cups uncooked small pasta shells
20 uncooked jumbo pasta shells
2 tablespoons butter
1 package (16 ounces) Velveeta, cubed
2 cups shredded cheddar cheese
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1-1/4 cups 2% milk, divided
2 large eggs
2 cups panko bread crumbs
1/2 cup all-purpose flour
Oil for deep-fat frying

STUFFED MUSHROOM CAPS

"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6



Stuffed Mushroom Caps image

Steps:

  • Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

Nutrition Facts :

24 large fresh mushrooms
6 tablespoons butter
3/4 cup dry bread crumbs
1 envelope onion soup mix
1/2 cup sliced almonds
1/4 cup shredded Parmesan cheese

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Directions. Heat oil in a deep fryer or large skillet to 375 degrees F (190 degrees C). Mix together flour, corn starch, baking powder, and salt in a bowl. Stir in water until the batter is smooth. Place bread crumbs in a separate shallow bowl. Dip each mushroom in the batter, hold it over the bowl to let any excess drip off, and roll in bread ...
From allfood.recipes


STUFFED MUSHROOM CAPS | CANADIAN LIVING
Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheet. Brush with oil. Bake in 400°F (200°C) oven until slightly softened, about 8 minutes. Let cool; drain off liquid. Place, hollow side up, on clean foil-lined rimmed baking sheet. In nonstick skillet, cook pancetta over medium heat until crisp, about ...
From canadianliving.com


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