Total Time
25mins
Prep 20 mins
Cook 5 mins

I searched and searched for a recipe for both stuffed AND fried mushrooms and came up short, so I came up with my own, and it was a huuuuge hit!!! Hope you like it - serve with Ranch dip or dressing.

Ingredients Nutrition

Directions

  1. Pull out the entire stem of each mushroom. Chop half of the stems into small pieces.
  2. Cook sausage in skillet. Once browned, add garlic and artichoke. Saute another 2 minutes, or until sausage is cooked all the way through. Add cream cheese and cook till blended and smooth. Allow to cool slightly.
  3. Stuff each stem cavity with the sausage/cream cheese mixture, slightly round the top and pat it down with a spoon so it's packed well. (This is important for the breading process!).
  4. For the breading you will need 3 separate bowls.
  5. First bowl - mix the Panko, breadcrumbs, and cornmeal.
  6. Second bowl - mix the eggs and milk.
  7. Third bowl - mix flour and salt and pepper.
  8. Start heating on medium high heat about 1/2 inch of cooking oil in a skillet.
  9. Dip mushrooms in egg mixture, then flour, then egg again, then Panko.
  10. Fry on both sides till golden brown.
  11. I recommend, especially if you are making for guests, to bread and fry the other 10 mushroom stems. They will be non-dairy treats for any guests who have a problem with lactose and are absolutely delicious!