Fried Stuffed Mushrooms

Back in April I decided to take a short two week break from food photography and food blogging. Before I knew it, two weeks turned into months. My sincere apologies. I have missed you LPB!

Ok, let's fry something, shall we? This recipe is inspired the jumbo shroom appetizers I gorged on during many happy hours at Hoolihans. These go great with their liter sized long island iced teas :)

Fried Stuffed Mushrooms Recipe

Filling
8 oz onion and chive flavored cream cheese
1/4 ts. garlic powder
1/4 ts. cayenne pepper
1/2 ts. salt
1/4 ts. pepper
1 ts. Tabasco sauce, optional
 20 large button mushrooms

Coating
1, 8oz package Panko bread crumbs
3 beaten eggs
1 cup flour

Oil for deep frying

Start with clean mushrooms.

Separate the stem from the mushroom cap by gently wiggling the stem back and forth. It should pop out. Do this for all the mushrooms, then set aside.

Mix the cream cheese, garlic powder, cayenne, Tabasco, salt, and pepper until thoroughly combined.

Take a heaping teaspoon full of the cream cheese filling and stuff  it inside the cap. Continue stuffing all the mushrooms.

Take 3 bowls. Fill the first bowl with the flour, fill the second bowl with the beaten egg and the third bowl with the Panko bread crumbs.

Dredge the mushroom cap in flour and shake off the excess.

Next, dip the mushroom in the beaten egg, making sure the entire mushroom is coated.

Last, coat it with the bread crumbs. (Note, if you like a thick, crunchy coating like I do, then re-dip the mushrooms back into the egg and then the bread crumbs for a second time).

Finish coating all the mushrooms and then let it sit for 10 minutes to set the coating. After 10 minutes, put the mushrooms in the freezer for 30 minutes. I like to think this helps set the cream cheese so it doesn't ooze out in the hot oil.

Heat your oil on medium heat.

Fry until golden brown.

Best when served hot with lemons.

Crispy potato skins

It was wonderfully drizzly and dreary outside today. The only thing I wanted to do was curl up on the couch with Mr. Incredible, a good book in hand and doggies warming my feet. But Mr. Incredible was working late so the puppies and I were on our own. This meant I could eat anything I wanted for dinner! Yes, I'm easily excitable. After checking the pantry, I found that I had the makings for potato skins. A carb-o luscious boat filled with a cargo of hot melted pepper jack cheese and cool sour cream will hit the spot. Are you with me? Let's get to it.

You'll need a few potatoes. I only had Yukon gold potatoes but use whatever tater you have on hand...preferably one that has thicker skin than a Yukon gold. I'll explain why later.  Bake them at 400 degrees for about an hour or until soft.

Let the spuds cool slightly before cutting in half lengthwise. In the meantime, crank the oven up to 450 degrees. Next comes the challenging step in this recipe.

Scoop out the potator pulp making sure to leave a 1/4 inch shell. Oh that reminds me...guess what I learned today! As delicious as they are, Yukon golds do not make sturdy tater boats. Make sure your looks like this (see photo above).

Not this. Sad face. It's OK though. This one went into the mashed potato pile.

Drizzle the potato halves with olive oil until thoroughly coated. Sprinkle with pepper and lots of salt. They love that stuff. Put them on an oiled baking sheet with the skin side up and bake for 10 minutes. The taters will have nice tanned, crisp skin. Flip them over and fill the cavity with cheese. I used pepper jack. Bake for another 2 minutes or until cheese is melted.

Serve with a dollop of sour cream, garnish with thinly sliced green onions cut on the bias and prepare yourself for boat loads of delicious.