Cheese Stuffed Mushrooms
|Mushrooms/Null||16 Large (Null)|
|Egg yolks/Null||2 (Null)|
|Fresh breadcrumbs/Null||3 3⁄4 Tablespoon (Null)|
|Grated gruyere cheese/Cheddar cheese||3 3⁄4 Tablespoon (Null)|
|Seasoning/Null||1 Teaspoon (Null)|
|Cooked ham/Null||1 Teaspoon (Leveled) (A Little)|
|Egg yolk/Null||1 (For Coat)|
|Dry breadcrumbs/Null||1⁄2 Cup (8 tbs) (For Coat)|
|Fat/Null||2 Cup (32 tbs) (For Deep Frying)|
Remove the mushroom stalks, wash and chop.
Skin the mushroom caps, wash and dry.
Blend the egg yolks with the breadcrumbs, cheese and seasoning.
Add the mushroom stalks to this mixture and small strips of cooked ham can also be included.
Spread over 8 mushrooms, then cover with the rest of the mushrooms.
Dip in the egg yolk (beaten lightly and blended with a little water), coat with the dry breadcrumbs, then fry in hot shallow fat until brown on one side, turn and brown on the second side.
If lightly cooked these may be warmed gently in the oven or kept hot for a short time.