Cream Cheese Stuffed Mushrooms

Total Time Taken

30 min

Makes 24

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24 Medium size, cleaned Button mushrooms

150gD’Lecta cream cheese

1 tbspD’Lecta unsalted butter

Black pepper a pinch

A handfulChopped Coriander

1/2 cupFlour

1/2 cupWater

1 cupBreadcrumbs

2 cupsOil


Remove the caps from the mushrooms and chop the stems into small pieces.

Heat butter in a pan, add the chopped mushroom stems and sauté for 2-3 minutes.

Add black pepper and chopped coriander and remove in a bowl.

Add the cream cheese to the mushroom mixture and mix well.

Fill each mushroom cap with the cream cheese mixture.

Make a medium thick batter with flour and water.

Dip each mushroom in the batter and roll in breadcrumbs.

Now repeat the process with each mushroom and dip in batter again and roll in breadcrumbs for the second time to seal the mushrooms completely.

Heat oil in a kadai or a wok.

Deep fry the mushrooms in batches until golden and crisp.

Serve hot with ketchup.

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