Creamy Mushroom Poppers
ATTENTION MUSHROOM LOVERS, you need to try my CREAMY Mushroom Poppers.
Crispy on the outside, creamy and cheesy on the inside, this Creamy Mushroom Poppers recipe is the ultimate GAME CHANGER.
If you love mushrooms like me, you will surely fall in love with this easy Creamy Mushroom Popper recipe. Enjoy the poppers as a snack, appetizer, or even on top of salads!
PLUS, this recipe is also VEGETARIAN friendly!
I came up with these Creamy Mushroom Poppers recipes while enjoying Shack Shack.
One of my go-to orders at Shake Shack is their Shack Stack. Portobello mushroom stuffed with cheese is seriously so delicious and satisfying.
I wanted to create a miniature, creamier version, and after playing around with different batter and seasoning, this Creamy Mushroom Popper recipe is seriously SO delicious and addicting.
You can use any mushroom of your choice to make Creamy Mushroom Poppers.
I choose Cremini mushrooms as they are smaller than shiitake mushrooms but also have a strong round top, which is perfect for stuffing.
You want to choose a mushroom that has a deeper stem so that you can stuff more filling. Also, make sure to thoroughly pat dry the mushrooms before dipping their mushrooms in the batter.
This step will help ensure that the batter can stick to the mushroom entirely.
The batter is easy to make at home for these Creamy Mushroom Poppers.
All you need is flour, eggs, garlic powder, paprika, salt and pepper, and a little water.
If you want to add a nice kick to the poppers, you can also add another seasoning of your choice. The creamy filling is also super easy.
Mix cream cheese, Japanese mayo, mozzarella, black pepper, and the secret ingredient – lemon zest. The lemon zest adds a nice tangy kick to the creamy mixture.
Do you want more EASY Vegetarian recipes? Here are some of my go-to easy recipes!
- BIG Green Onion Pancake (5 Ingredients ONLY!)
- Butter Mushroom Rice (15 Minutes)
- Creamy Air-Fried Mushrooms (10 Minutes!)
- Popcorn Tofu (Gluten-Free Recipe)
Ingredients
- 20 Mushrooms
- 1-2 cups of Panko
Creamy Filling
- 3 tbsp of Japanese Mayo
- ¼ cup of Cream Cheese
- ½ cup of Mozorella
- 0.5 tbsp of Lemon Zest
- A pinch of black pepper
Batter
- 2 Large Eggs
- ⅔ cups of Flour
- ¼ cup of Water
- 1.5 tbsp of Garlic Powder
- 0.5 tbsp of Paprika
- Gently remove the stem from the mushroom.
- For the filling, mix Japanese mayo, cream cheese, mozzarella, lemon zest, and black pepper. Mix until everything is combined. Rest in the fridge while you prepare the other ingredients.
- Add eggs, flour, water, garlic powder, and paprika to a large mixing bowl. Mix until it becomes a thick batter consistency. Add more flour or water to adjust consistency.
- Fill the mushroom with the creamy mixture, and coat the mushroom in the batter, then in panko. Using your hands, tightly press the panko to prevent it from falling off.
- In a pot, heat oil enough to fully cover the mushroom. Once the oil is hot, add in the mushroom poppers, mushroom cap side down.
- Deep fry the mushroom poppers for 2 minutes on each side until golden brown.
Creamy Mushroom Poppers
By Tiffy Cooks
Ingredients
- 20 Mushrooms
- 1-2 cups Panko
Creamy Filling
- 3 tbsp Japanese Mayo
- ¼ cup Cream Cheese
- ½ cup Mozzarella
- 0.5 tbsp Lemon Zest
- 1 pinch black pepper
Batter
- 2 Large Eggs
- ⅔ cups Flour
- ¼ cup Water
- 1.5 tbsp Garlic Powder
- 0.5 tbsp Paprika
Instructions
- Gently remove the stem from the mushroom.
- For the filling, mix Japanese mayo, cream cheese, mozzarella, lemon zest, and black pepper. Mix until everything is combined. Rest in the fridge while you prepare the other ingredients.
- Add eggs, flour, water, garlic powder, and paprika to a large mixing bowl. Mix until it becomes a thick batter consistency. Add more flour or water to adjust consistency.
- Fill the mushroom with the creamy mixture, and coat the mushroom in the batter, then in panko. Using your hands, tightly press the panko to prevent it from falling off.
- In a pot, heat oil enough to fully cover the mushroom. Once the oil is hot, add in the mushroom poppers, mushroom cap side down.
- Deep fry the mushroom poppers for 2 minutes on each side until golden brown.
