Alive and Cooking

Stuffed Mushrooms

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200g button mushrooms
200g pate
100g plain flour
2 eggs, beaten
200 g breadcrumbs
1 tbsp horseradish
1 tbsp chopped parsley
Squeeze of lemon juice
Salt and pepper
Canola oil, for deep frying


1. Remove the stalks from the mushrooms (pop them in a freezer bag and into the freezer for later.) and using a teaspoon stuff pate into the cavity, pressing it in but not too firm as you may break the mushroom.

2. Pass the stuffed mushrooms through flour, egg and breadcrumbs(season breadcrumbs with salt and pepper) until they are completely coated.

3. Deep fry at 180 degrees for 5 minutes or until brown and crispy

4. Combine the mayonnaise, horseradish, parsley and lemon juice and serve as dip for mushrooms.


Stuffed Mushrooms