Mushrooms Stuffed with Cashel Blue
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 large white mushrooms, stems removed 4 ounces Cashel Blue Cheese, or similar Flour, for dredging 1 egg, beaten 2 tablespoons water Breadcrumbs, for dredging Oil, for frying Mixed greens Vinaigrette dressing
Wash mushrooms and dry with paper towel. (Reserve stems for soup or omelette.) With a small knife or spoon, stuff mushroom caps with cheese. Dredge in flour. In a small bowl, combine the egg and water to make a wash. Dip mushrooms in egg, then in breadcrumbs.
In an electric skillet or deep fryer, heat the oil for deep frying (to about 350°F). Drop the mushrooms, one at a time, into the hot oil. Cook, turning as necessary with a wooden spoon, until golden brown. Remove each as soon as brown and drain on paper towels.
To serve, place 3 hot mushrooms in the center of a bed of mixed greens that have been drizzed with vinaigrette, and pass the mustard meade dip.
Number of Servings: 2
Recipe submitted by SparkPeople user CELTIC_WITCH.
In an electric skillet or deep fryer, heat the oil for deep frying (to about 350°F). Drop the mushrooms, one at a time, into the hot oil. Cook, turning as necessary with a wooden spoon, until golden brown. Remove each as soon as brown and drain on paper towels.
To serve, place 3 hot mushrooms in the center of a bed of mixed greens that have been drizzed with vinaigrette, and pass the mustard meade dip.
Number of Servings: 2
Recipe submitted by SparkPeople user CELTIC_WITCH.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 19.4 g
- Cholesterol: 165.8 mg
- Sodium: 830.3 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.8 g
- Protein: 17.9 g
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