Day2DayGourmet.com (Deep-Fried Stuffed Mushrooms)

Deep-Fried Stuffed Mushrooms

Ingredients:
8 oz. whole fresh mushrooms
1 Tbs. butter flavored shortening
1 tsp. grated onion
1 tsp. dried parsley flakes
1/2 tsp. freeze-dried chives
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
Dash pepper
1/2 cup plus 2 Tbs. fine dry bread crumbs (unseasoned), divided
Butter flavored shortening for frying
1 egg
1 tsp. milk

Preparation:
Wash mushrooms and trim stems slightly. Remove stems from mushrooms; set caps aside. Finely chop stems.

In small saucepan combine chopped stems, 1 tablespoon shortening, onion, parsley flakes, chives, Worcestershire sauce, salt and pepper. Cook and stir over medium heat until mushrooms are tender. Remove from heat. Stir in 2 tablespoons bread crumbs.

Fill caps with stuffing mixture, packing firmly and mounding mixture slightly.

In deep-fat fryer or deep saucepan heat 2 to 3 inches shortening to 375 degrees F.

In small bowl beat egg and milk together. Dip filled mushrooms in egg mixture. Roll in remaining 1/2 cup bread crumbs to coat.

Fry a few at a time in hot oil for 1 to 3 minutes, or until golden brown, turning once. Drain on paper towels.

Serve immediately or keep warm in 175 degree F oven.

Info:
Makes 4-6 servings.

TIP: To make a day ahead, prepare as directed. Coat with egg mixture and crumbs; place on plate. Cover with plastic wrap and refrigerate. Fry as directed, adding 1 to 2 minutes cooking time.