Cheesy Buffalo Mushroom Poppers

• Meat

  • 1 Buffalo hot sauce

• Produce

  • 1 lb Button or cremini mushrooms
  • 1 tbsp Jalapeno

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Ranch or blue cheese dressing

• Baking & Spices

  • 1/2 cup Flour

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs or breadcrumbs

• Dairy

  • 2 tbsp Cheddar cheese
  • 3 tbsp Cream cheese

Found on closetcooking.com

Description

Ingredients

• 1 pound button or cremini mushrooms, stems removed and reserved
• 3 tablespoons cream cheese, room temperature
• 2 tablespoons cheddar cheese, shredded
• 1 tablespoon jalapeno, finely diced
• 2 cups panko breadcrumbs or breadcrumbs (gluten-free for gluten-free)
• 1/2 cup flour (rice flour for gluten-free)
• 2 eggs, lightly beaten
• buffalo hot sauce to taste
• ranch or blue cheese dressing to taste

Directions

• Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
• Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
• Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
• Enjoy with buffalo hot sauce and ranch dressing!

Nutrition