Delicious Stuffed Mushrooms
These stuffed mushrooms are a perfect appetizer or snack, filled with a flavorful mixture of breadcrumbs, cheese, and herbs. They’re easy to make, savory, and always a crowd-pleaser! Preheat the oven to 180°C (350°F) and grease a baking tray with olive oil. In a bowl, combine the breadcrumbs, cream cheese, Parmesan, garlic, parsley, thyme, salt, and pepper. Mix well. Stuff each mushroom cap with the breadcrumb mixture, pressing gently to pack the filling. Place the stuffed mushrooms on the baking tray and drizzle with olive oil. Bake for 20-25 minutes until golden and crispy on top.
fried mushrooms with ranch dip
1 lb button mushrooms, cleaned and sliced 1 cup all-purpose flour 2 tsp garlic powder 1 tsp paprika Salt and pepper, to taste 2 large eggs, beaten 1 cup breadcrumbs or panko Vegetable oil, for frying For the Ranch Dip: ½ cup mayonnaise ½ cup sour cream 1 tbsp fresh dill, chopped 1 tbsp fresh chives, chopped 1 garlic clove, minced 1 tsp lemon juice Salt and pepper, to taste Ranch Dip: Mix mayonnaise, sour cream, dill, chives, garlic, and lemon juice. Season with salt and pepper. Refrigerate until serving. Mushrooms: 1st dish Combine flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in a 2nd dish, breadcrumbs or panko in a 3rd. Heat oil in a skillet medium-high. Dredge mushrooms in flour, dip in eggs, then coat with breadcrumbs. Fry in batches until golden (2-3 min/side)
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