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Stuffed Mushrooms




Source of Recipe


Unknown


List of Ingredients




Stuffed Mushrooms


vegetable oil
1 lb. medium mushrooms\cooked, stems removed and reserved, tops brushed clean
1/4 cup unsalted butter
1/4 cup scallions, minced
2 cloves garlic, minced
1/4 cup breadcrumbs, plus extra
1 tsp. dry sherry
1/4 lb. canned deviled ham
1/8 tsp. cayenne pepper
1 egg, lightly beaten with 1 tsp. water

Recipe




Heat oil in an electric deep fryer to 375°F.

Finely chop mushroom stems to make 1/4 cup.

Melt butter in a heavy saucepan over medium heat.

Saute scallions and garlic 4-5 minutes until soft.

Stir in chopped mushroom stems and saut another
minute.

Remove from heat and stir in next 4 ingredients.

Fill mushroom caps just to the top.

Do not overfill.

Dip stuffed mushrooms into egg mixture and then roll in breadcrumbs.

Place 3 or 4 mushrooms in hot oil and deep fry 2-3 minutes, turning once, until golden brown.

Transfer cooked mushrooms to absorbent paper to drain.

Keep warm.

Repeat process until all mushrooms are cooked.