FRIED HERB CHEESE STUFFED MUSHROOMS WITH HORSERADISH MAYONNAISE
16 ounce white button stuffing mushrooms
5.2 ounce Boursin herb cheese
½ cup milk
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups panko breadcrumbs
Vegetable oil for frying
½ cup Hellmann’s Light mayonnaise
2 tablespoon prepared horseradish
Remove the stems from the mushrooms and set aside for another use. Using a spoon, stuff the cavities in the mushrooms with the herb cheese, flattening the cheese at the top to make it even with the tops of the mushroom caps.
Create a dredging station. Place the milk in a ramekin. Combine the flour, salt, and pepper in another ramekin or small bowl. Beast the eggs in another ramekin or a coffee cup (so the mushrooms will be submerged in egg when dipping). And, last place the panko in a shallow dish.
Dip each mushroom in the milk, roll in the flour, dip in the egg to coat, and then roll in panko, pressing to adhere. Place them on a small baking sheet sprayed with non-stick spray. Freeze for at least 3 hours until solid.
Heat vegetable oil in a deep fryer or 3” deep in a large Dutch oven to 350 degrees. Drop the frozen mushrooms into the oil and cook for 8-10 minutes until golden brown, turning halfway through frying. Drain on paper towels and let cool for 5 minutes.
Combine the mayo and horseradish in a small bowl. Serve hot mushrooms with dipping sauce! Take care when eating as the filling can be very hot!! DEVOUR!!