ATTENTION MUSHROOM LOVERS,you need to try my CREAMY Mushroom Poppers.
Crispy on the outside, creamy and cheesy on the inside, thisCreamy Mushroom Poppersrecipe is the ultimate GAME CHANGER.
如果你和我一样喜欢蘑菇，你一定会爱上这道简单的奶油蘑菇Popper食谱。享受作为零食，开胃菜，甚至在沙拉上!
另外，这个食谱也适合素食主义者!足球世界杯2022小组赛
I came up with these Creamy Mushroom Poppers recipes while enjoying小棚屋。
One of my go-to orders at Shake Shack is their Shack Stack. Portobello mushroom stuffed with cheese is seriously so delicious and satisfying.
I wanted to create a miniature, creamier version, and after playing around with different batter and seasoning, this Creamy Mushroom Popper recipe is seriously SO delicious and addicting.
You can use any mushroom of your choice to make Creamy Mushroom Poppers.
I chooseCremini mushroomsas they are smaller thanshiitake mushroomsbut also have a strong round top, which is perfect for stuffing.
You want to choose a mushroom that has a deeper stem so that you can stuff more filling. Also, make sure to thoroughly pat dry the mushrooms before dipping their mushrooms in the batter.
This step will help ensure that the batter can stick to the mushroom entirely.
The batter is easy to make at home for these Creamy Mushroom Poppers.
All you need is面粉，鸡蛋，大蒜粉，辣椒粉，盐和胡椒粉，还有一点水。
If you want to add a nice kick to the poppers, you can also add another seasoning of your choice. The creamy filling is also super easy.
Mixcream cheese, Japanese mayo, mozzarella, black pepper, and the secret ingredient – lemon zest.柠檬皮给奶油混合物增添了一股浓郁的香味。
Do you want moreEASY Vegetarian recipes?Here are some of my go-to easy recipes!
- BIG Green Onion Pancake (5 Ingredients ONLY!)
- Butter Mushroom Rice (15 Minutes)
- Creamy Air-Fried Mushrooms (10 Minutes!)
- Popcorn Tofu (Gluten-Free Recipe)
Ingredients
- 20 Mushrooms
- 1-2 cups ofPanko
Creamy Filling
- 3 tbsp ofJapanese Mayo
- ¼ cup of Cream Cheese
- ½ cup of Mozorella
- 0.5 tbsp of Lemon Zest
- A pinch of black pepper
Batter
- 2 Large Eggs
- ⅔ cups of Flour
- ¼ cup of Water
- 1.5 tbsp of Garlic Powder
- 0.5 tbsp of Paprika
- Gently remove the stem from the mushroom.
- For the filling, mix Japanese mayo, cream cheese, mozzarella, lemon zest, and black pepper. Mix until everything is combined. Rest in the fridge while you prepare the other ingredients.
- Add eggs, flour, water, garlic powder, and paprika to a large mixing bowl. Mix until it becomes a thick batter consistency. Add more flour or water to adjust consistency.
- Fill the mushroom with the creamy mixture, and coat the mushroom in the batter, then in panko. Using your hands, tightly press the panko to prevent it from falling off.
- In a pot, heat oil enough to fully cover the mushroom. Once the oil is hot, add in the mushroom poppers, mushroom cap side down.
- Deep fry the mushroom poppers for 2 minutes on each side until golden brown.
Creamy Mushroom Poppers
Materials
- 20Mushrooms
- 1-2cupsof Panko
Creamy Filling
- 3tbspof Japanese Mayo
- ¼cupof Cream Cheese
- ½cupof Mozorella
- 0.5tbspof Lemon Zest
- A pinch of black pepper
Batter
- 2Large Eggs
- ⅔cupsof Flour
- ¼cupof Water
- 1.5tbspof Garlic Powder
- 0.5tbspof Paprika
Instructions
-
Gently remove the stem from the mushroom.
-
For the filling, mix Japanese mayo, cream cheese, mozzarella, lemon zest, and black pepper. Mix until everything is combined. Rest in the fridge while you prepare the other ingredients.
-
Add eggs, flour, water, garlic powder, and paprika to a large mixing bowl. Mix until it becomes a thick batter consistency. Add more flour or water to adjust consistency.
-
Fill the mushroom with the creamy mixture, and coat the mushroom in the batter, then in panko. Using your hands, tightly press the panko to prevent it from falling off.
-
In a pot, heat oil enough to fully cover the mushroom. Once the oil is hot, add in the mushroom poppers, mushroom cap side down.
-
Deep fry the mushroom poppers for 2 minutes on each side until golden brown.
