FRIED HERB CHEESE STUFFED MUSHROOMS WITH HORSERADISH MAYONNAISE

16-ounces white button stuffing mushrooms

1, 5.2-ounce package Boursin herb cheese

½ cup milk

½ cup flour

1 teaspoon salt

½ teaspoon black pepper

2 eggs

1 ½ cups panko breadcrumbs

Vegetable oil for frying

½ cup Hellmann’s Light mayonnaise

2 tablespoons 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!!

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