SPICY STUFFED MUSHROOMS WITH CREAMY SRI LANKA COCONUT LIME SURPRISE
I have been chosen as 1 of 30 bloggers to compete in the Serious Foodie Recipe Challenge. I received several samples of the Serious Foodie sauces and rubs to use in creation of original, out of the box recipes for entrees and appetizers. I couldn’t wait to get started. Their products have Southeast Asia flavor profiles hailing from China, Vietnam, Sri Lanka, Indonesia, and the Philippines. Each has layers of flavor and most have a great heat level to spice up any dish.
The more I create with these sauces and spices, the more I fall in love with the products and their layered flavors. Thanksgiving was approaching and, while we love our traditional dishes, I always try to have at least one new appetizer and one new side dish each year. I found some beautiful stuffing mushrooms at the store and decided a stuffed mushroom appetizer was in order.
The mushrooms are stuffed with a spicy cheesy filling combining the Sri Lanka Coconut Lime Hot Sauce with mayonnaise and coconut flakes and stuffed the mushrooms with it. They are dipped in milk, followed by a breading base with the Asian Fusion Sweet/Spicy Rub and flour. Then, they are dipped in egg and Panko. They are deep fried until crisp and golden brown! Served with a dipping sauce combining mayo with more of the Coconut Lime Hot sauce, they are loaded with flavor and just the right amount of heat. The best part was watching the surprise look on everyone’s faces when they took their first bite at the unexpected flavor combination. My father said, and I quote, ‘That is the best appetizer you’ve ever made!”.
Here is how I made them. You can also scroll to the bottom of this post for the full recipe or click any of the photos in this post for a direct link to the recipe on the blog.
Remove the stems from 1-1 ½ pounds of stuffing mushrooms and set aside for a future use. Cover a rimmed baking sheet with parchment paper.
Combine 4 ounces of cream cheese, 2 tablespoons of Serious Foodie Sri Lanka Coconut Lime Hot Sauce, and ¼ cup of coconut flakes in a small bowl and cream with the back of a spoon until well blended. Spoon this mixture into the cavity of each mushroom and level it off so that the cavities are full and the cheese mixture is even with the top.
Create a breading station by placing ½ cup of milk in a small bowl. Next combine ⅓ cup of flour, 2 tablespoons of Asian Fusion Rub, and 1 teaspoon of salt in another small bowl and whisk until blended. Beat 2 eggs in a third bowl and place 1 ½ cups of panko breadcrumbs in a fourth bowl.
Dip each cheese-stuffed mushroom in the milk, then roll until coated in the seasoned flour. Coat in the egg, letting the excess drip off and press into the panko until well coated. Place the breaded mushrooms on the parchment lined baking sheet and freeze for 3 hours until the mushrooms are solid.
Heat 4 cups of vegetable oil in a deep fryer or Dutch oven to 350 degrees. Drop the mushrooms into the hot oil in batches of 4-6 depending on the size of the mushrooms. Cook for 6-8 minutes, turning occasionally with tongs until golden brown. Remove the mushrooms to a wire rack on top of a rimmed baking sheet to cool for 3-5 minutes. The filling will still be hot.
To make the dipping sauce, combine ½ cup of mayonnaise with 2 tablespoons of the Sri Lanka Coconut Lime Hot Sauce in a small bowl and which until smooth. Serve the mushrooms with dipping sauce on the side.
SPICY STUFFED MUSHROOMS WITH CREAMY SRI LANKA COCONUT LIME SURPRISE
The Mushrooms:
1 ¼ pounds stuffing mushrooms
4 ounces cream cheese
2 tablespoons Serious Foodie Sri Lanka Coconut Lime Hot Sauce
¼ cup unsweetened coconut flakes
½ cup milk
⅓ cup flour
2 tablespoons Serious Foodie Asian Fusion Sweet/Spicy Rub
1 teaspoon salt
2 eggs
1 ½ cups panko breadcrumbs
4 cups vegetable or canola oil for frying
The Dipping Sauce:
½ cup mayonnaise
2 tablespoons Serious Foodie Sri Lanka Coconut Lime Hot Sauce
Remove the stems from the mushrooms and set aside for a future use. Cover a rimmed baking sheet with parchment paper.
Combine the cream cheese, Coconut Lime Hot Sauce, and coconut flakes in a small bowl and cream with the back of a spoon until well blended. Spoon this mixture into the cavity of each mushroom and level it off so that the cavities are full and the cheese mixture is even with the top.
Create a breading station by placing the milk in a small bowl. Next combine the flour, Asian Fusion Rub, and salt in another small bowl and whisk until blended. Beat the eggs in a third bowl and place the panko breadcrumbs in a fourth bowl.
Dip each cheese-stuffed mushroom in the milk, then roll until coated in the seasoned flour. Coat in the egg, letting the excess drip off and press into the panko until well coated. Place the breaded mushrooms on the parchment lined baking sheet and freeze for 3 hours until the mushrooms are solid.
Heat the oil in a deep fryer or Dutch oven to 350 degrees. Drop the mushrooms into the hot oil in batches of 4-6 depending on the size of the mushrooms. Cook for 6-8 minutes, turning occasionally with tongs until golden brown. Remove the mushrooms to a wire rack on top of a rimmed baking sheet to cool for 3-5 minutes. The filling will still be hot.
To make the dipping sauce, combine the mayonnaise and Sri Lanka Coconut Lime Hot Sauce in a small bowl and which until smooth. Serve the mushrooms with dipping sauce on the side.
To get the amazing Serious Foodie sauces and rubs go to their website and follow them on social media:
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