Batter-fried stuffed mushrooms
Updated: Jul 12
There's more to mushrooms than soups and curries. Here is a simple, quick and easy to cook small plates / appetiser recipe - batter-fried stuffed mushrooms.
Button mushrooms work best for this recipe of batter-fried stuffed mushrooms. I have used finely chopped button mushrooms stalks and paneer for the stuffing, which can be easily substituted with ingredients of your choice - think cheese!, finely chopped veggies, another variety of mushrooms, thickened white sauce loaded with fresh herbs... the choices are endless.
This recipe of batter-fried stuffed mushrooms works well for meal prep too. The stuffing for these batter-fried stuffed mushrooms can be made ahead and stuffed in to the button mushroom caps too. Bring the batter together within seconds before frying for a crisp coating and you have a delicious snack / appetiser ready without spending much time in the kitchen.
You could even bake these stuffed mushrooms without the batter coating.
Prep: 15 minutes
Cooking: 15-20 minutes
Ingredients to make Batter-fried Stuffed Mushrooms
For 16 large-ish button mushrooms
2 tsp cooking oil
Stalks of the button mushrooms – finely chopped
2 tbsp crumbled paneer (or cheese!)*
6-8 garlic cloves, minced
½ tsp red chilli flakes
1 tsp freshly ground black pepper
Salt to taste
2 cups flour (preferably rice flour or corn / maize flour - not starch)
1 tsp red chilli powder or paprika
1 tsp salt
Chilled water, as required to form a thick batter (or beer!)
Bread crumbs for coating – optional
Cooking oil for frying
Method of making Batter-fried Stuffed Mushrooms
Wash the button mushrooms well and separate the stalks. Finely chop the stalks of the button mushrooms, to use for the stuffing.
Lightly heat 2 tsp cooking oil in a pan and add the minced garlic. Once garlic starts releasing its flavour, add the finely chopped button mushroom stalks. Mix well and cook on medium heat. After a minute or so, once the mushroom stalks start to cook, add crumbled paneer, red chilli flakes, freshly ground black pepper and salt. Give it a good mix and continue to cook for a couple of minutes.
Once the stuffing mix comes together, transfer it to a plate / bowl to stop the cooking process. Keep aside to cool.
Heat enough cooking oil in a pan for frying the stuffed mushrooms.
Lightly mix the ingredients for the batter to form a thick paste, a runny batter will not coat the mushrooms evenly. Add a couple of ice cubes to keep the batter cold. Cold batter makes for a crisp coating as against ambient temperature batter.
I like to use rice flour or corn / maize flour for the batter coating as these lend a nice crunch to the batter fried stuffed mushrooms. You could use regular all purpose flour too.
Stuff the button mushroom caps with the prepared stuffing mix. Dust very little flour over the stuffed mushroom caps to help the batter coat well. Dip the stuffed button mushroom caps in batter and fry till golden brown.
Serve these batter-fried stuffed mushrooms hot with mustard sauce or dip of choice.
* use tofu for a vegan option of batter-fried stuffed mushrooms instead of paneer or cheese.
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