My mom showed me a recipe like this when I was like 15, made with a beer batter. I tried it many times, but it was always really messy. So, I decided to change the way to make stuffed mushrooms and I think its just as good, please don’t tell her!
6 button mushrooms (you can use portabella but you’ll have to finish them in the oven)
1 tablespoon of toasted pine nuts
1 medium size shallot
2 cups of panko bread crumbs
2 cubs of white flour
Remove the stems from the mushrooms and make sure not to break them in half. Cut the mushroom stems and shallots in tiny cubes, almost like a brunoise. Sautee those in a frying pan until the shallots are translucent and mushroom stems cooked, season with salt and pepper and let it cool down.
Add that mixture with the cheese and the pine nuts and fill the mushroom cavities with it.
Prepare the mushrooms for frying.
Prepare 2 plates and a bowl.
1st plate: Flour seasoned with salt, pepper
2nd plate: Panko
Bowl: 2 beaten eggs
Prepare for the frying:
Place the mushrooms on the 1st plate, dust away the excess flour, then put them in the eggs, and lastly in the panko breadcrumbs. You can repeat the flour and eggs twice to obtain a thicker batter before putting them in the breadcrumbs. Fry them in canola oil, either in a frying pan or in a deep fryer, until it’s nice and golden. If your mushrooms are bigger or if you’re using portabella mushrooms, finish the cooking in the oven for a few minutes.
Serve like that, you won’t need any sauce!