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Stuffed and Battered Button Mushrooms

Prep Cooking Serves
15 mins 6 mins 2 Adults

Recipe by The Devilled Egg | Online Cookery School.


  • 12 button mushrooms (medium size).
The filling:
  • 200g ricotta cheese.
  • 1 tablespoon of finely chopped chives.
  • 1 tablespoon of finely chopped parsley.
  • 1 finely minced garlic clove.
  • ¼ teaspoon of salt.
  • 1 teaspoon of grated Parmesan.
  • Large pinch of chilli powder.
For the batter:


Remove the mushroom stems (these would make a great addition to stock).

Combine the filling ingredients.

Stuff the mushrooms and refrigerate.

Preheat the Rapeseed Oil in a saucepan or deep fat fryer to 180C.

Combine the batter ingredients – you are looking for a lightly whipped cream consistency (add more beer if necessary).

Coat the mushrooms carefully in the batter and lower onto the hot oil. Fry no more than 4-5 at a time.

They will take 5-6 minutes to cook.

Lift them out with a slotted spoon and place on a sheet of kitchen paper to soak up any excess oil.

Sprinkle with salt and serve.

    Best served with our Classic Mayonnaise or our surprisingly punchy Garlic Mayonnaise.


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