Recipe: Hot and Spicy Mushroom Poppers (using cream cheese and bread crumbs)

HOT AND SPICY MUSHROOM POPPERS

"Spicy poppers that can be prepped ahead for easy entertaining. Serve hot out of the fryer with plenty of cold drinks! These live up to their name of hot and spicy!"

3 packages (8 ounces each) fresh button mushrooms
1 (8 ounces) package cream cheese
1 1/2 teaspoons Durkee Chili Powder
1 teaspoon Durkee Cayenne Pepper
1 teaspoon Durkee Garlic Powder
1/2 teaspoon Durkee Onion Powder
4 eggs, beaten
4 tablespoons water
2 cups dry bread crumbs
2 teaspoons salt
2 to 3 cups Mazola Corn Oil

Rinse and clean mushrooms with a soft brush or towel; remove stems.

Mix cream cheese, chili powder, cayenne pepper, garlic powder and onion powder. Fill each mushroom cap. When all mushrooms are filled, cover and chill for a minimum of 20 minutes for filling to firm (no need to chill if baking*).

Combine well beaten eggs and water in a small bowl. Blend bread crumbs and salt in a separate bowl.

Dip each mushroom in egg mixture, then in bread crumbs; repeat to double coat. When all are coated, cover and chill for a minimum of 1 hour.

WHEN READY TO COOK:
Pour oil in fryer or large saucepan to 2-inches deep. Heat oil to 350 degrees F, or until hot. Fry mushrooms (no more than 4 at a time), mushroom side down, about 3 minutes or until bottom is browned. Turn mushrooms over and brown top side, about 1 minute. Remove with slotted spoon and drain on paper towels.

Serve warm.

*TO BAKE, INSTEAD OF FRYING:
Stuffed mushrooms can be baked, instead of fried. Brush stuffed mushrooms (no need to chill) with 1/2 cup melted butter. Omit egg mixture. Top exposed cheese with a small amount of bread crumbs. Place mushrooms on a baking sheet. Bake at 350 degrees F for 10 minutes.

Makes 12 servings (about 45 poppers total)
Source: Durkee, ACH Food Companies, Inc.