This recipe is so easy and delicious - even my 12 year old can make it.

Camembert Deep Fried Mushrooms

1 x 150 grams camembert cheese
8 large mushrooms (approx 2 - 3" in diameter)
1 x egg
1/2 cup milk
1/c cup flour
1 cup breadcrumbs
oil for deep frying

Remove stems from mushrooms, peel off outside skin on top of mushroom. Cut cheese into 8 equal pieces and gently pack into mushroom (do this carefully so as not to break mushroom - I use my fingers to push and prod). Roll mushrooms in flour, dip in egg and milk, roll in breadcrumbs (pack the breadcrumbs on tightly - but be gentle). Repeat the crumbing step once again. Refrigerate 2 hours. Heat oil in pot until quite hot - be careful there also. Not sure of the temperature but probably the same for deep frying anything - too hot will burn them - have to experiment with this.
Drop mushrooms in with cheese facing up and fry until golden brown - do not turn over - the oil will spit. I gently fan the oil over the top to obtain a nice golden brown crumb. Drain and serve immediately.
I serve with plain hot steamed rice (I place glad wrap in a cup and half fill with rice, turn out on plate) and serve also with a chilli plum sauce (heated on the stove). One of my favourites - very filling - we eat this for a main course. Serves 3 - 4.