Loaded with immunity and Vitamin A benefits the mushrooms are entering the scene!
In this recipe the standard champignon mushrooms are used.
Buffalo Mushroom Poppers
- 2 cups mushrooms 290 g, button, cremini, or champignons
- ¼ cup cream cheese 70 g
- 2 Tbsp shredded cheddar cheese
- 1 Tbsp finely chopped jalapeno
- ½ cup flour 90 g
- 2 large eggs whisked
- 2 cups panko bread crumbs 120 g
- ½ tsp each salt and pepper
- 1 cup buffalo wings hot sauce 240 mL
Bleu Cheese Dressing
- ¼ cup plain Greek yogurt 60 g
- 2 to 4 Tbsp crumbled bleu cheese to taste
- 1 Tbsp mayonnaise 15 g
- Salt and pepper to taste
Stuff: Clean mushrooms with a damp cloth. Pluck or cut the stems from the mushrooms so that they are fairly hollow. Chop up the stems and mix them with the cream cheese, cheddar, and jalapeno. Stuff the cheese mixture into each mushroom.
Bread & Bake: Preheat oven to 450 degrees F (232 C). Arrange 3 shallow bowls: 1 with flour, 1 with whisked egg, 1 with panko, salt, and pepper. Working in small batched, coat mushrooms in flour, then egg, then panko, setting finished mushrooms on a parchment paper-lined baking sheet. When all are finished, bake for 10 to 12 minutes, or until browned and crisp.
Buffalo: Dip each mushroom in buffalo sauce, then return to the oven for 5 minutes, until slightly dry.
Serve: Combine the dressing ingredients in a small bowl. Serve immediately with warm Buffalo Mushroom Poppers.
To keep your fingers from getting all gunky while breading, make 1 hand your “wet ingredients” hand and the other your “dry ingredients” hand. This will keep the breading from building up on your fingers as you work!
Serves 4: 432 calories
*Inspired by Sarah