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Recipe for family meals :

Fried Stuffed Mushrooms

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"These are great party appetizers. They take a little time but it is worth it".


30 mushrooms
1 stick butter
1/2 cup green pepper, chopped
1 stalk of celery, chopped small
1/4 cup chopped green onion
2 cloves garlic, minced
1/2 cup chopped white onion
1 Tblsp. Lea & Perrins Worcestershire sauce
1/4 cup all purpose flour
2 tsp. parsley, chopped
1/2 cup chopped shrimp
4 scrambled eggs
1/2 cup Half 'n Half Cream
1/2 cup crumbled soda crackers
Salt and pepper to taste

Mushroom batter:
4 additional eggs
2 cups all purpose flour
2 cups bread crumbs

  • Wipe mushrooms, separate the caps from the stem.
  • Scoop the inside of the mushroom caps with a plastic knife and remove as much of the inside without disturbing the outer cap.
  • Set caps aside and chop the stems.
  • Sauté in butter, the green pepper, celery, mushroom stems, green onion, garlic, white onion and Worcestershire sauce until tender.
  • Add flour, parsley, shrimp, and scrambled eggs then cook for 10 minutes.
  • Next add half and half, crackers and salt and pepper to taste.
  • Cook for 15 minutes.
  • Crack 4 additional eggs and put them aside.
  • Take mushrooms and spoon 2 tsp. of mixture into each mushroom, roll in egg mixture then in flour and bread crumb mixture, then back in egg, flour and bread crumb mixtures, (double coating).
  • Drop in heavy sauce pan filled with 1/2 a pot of hot oil, turning constantly until lightly or medium brown.
  • Garnish as desired.

Servings 15

Shirley Cline