How to make mushrooms stuffed with mussels and green creamy cheese

Ingredients.

• Mushrooms. Dozen of medium mushrooms
• Cooked mussels. One medium sized mussel per one mushroom.
• Full fat soft cheese, like Philadelphia. 100 gm
• Parsley, one medium or even large bunch
• Garlic, half bulb
• Ingredients for batter
  • Flour, 2-3 tbsp
  • Eggs, 3.
  • Bread crumbs, 4 tbsp
  • Salt, 1/2 tsp
• Vegetable oil. It is better to use olive oil with addition of sesame oil.
• Ingredients for serving
  • Soy sauce, or some sauces based on soy sauce
  • Balsamic vinegar

Chop parsley leaves very well, discard all stems. Peel garlic.

Mix soft creamy cheese with chopped parsley leaves and pressed garlic. Now the cheese looks very green.

Clean mushrooms. Remove stems, to make a deep hole inside the mushroom cup. Dry them with paper towel.

Insert one mussel into each mushroom.

Seal the hole in mushroom with the green soft cheese. Remove all excessive cheese.

Prepare all ingredients for batter. Mix flour with salt. Beat eggs with fork. Mill bread crumbs. The standard bread crumbs are milled very rough and for the best results they should be grind much better.

Batter mushrooms with the following technique. 1. Cover mushrooms with flour and shake them with hands to remove excessive flour. Be careful, to do not smash the stuffing. 2. Deep floured mushroom into the beaten eggs. Use fork for this to do not cover hands with eggs. 3. Roll egged mushroom in bread crumbs to cover it completely. 4. Store battered mushrooms in a tray for some short time.

Preheat oil in a deep sauce pan to 130 ° C. During cooking try to keep temperature around this value. Higher temperature will burn bread crumbs quickly, but lower temperature will not be sufficient for quick and effective cooking. Place mushrooms into hot oil and cook for about 2-4 minutes. It is possible to spot, how they will shrink in size and the batter around the cheese start to breaks. This is a good sine that mushrooms are ready.

Place cooked mushrooms on paper towel for removing extra oil and chill them down. Serve with soy sauce or balsamic vinegar.