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Ingredients
2 packets fresh button
mushrooms, stems
removed.
100 gms cheddar cheese ,
grated.
1-1/2 tsp butter.
3 tbsp flour.
200 ml milk.
? tsp finely chopped
garlic.
200 gms breadcrumbs.
1 egg, beaten with a
little water.
Salt and pepper to taste.
Preparation
Cheese sauce:
Heat a thick bottomed
pan and melt butter. Add
1-1/2 tsp flour. Cook for
few minutes ensuring that
mixture does not change
colour. Add milk little by
little, while whisking. Let
it cook on slow fire for
about 2 to 3 minutes. Add
grated cheese and garlic,
and boil. Season, remove
from heat, allow to cool,
and then chill. Stuff cavity
of mashroom with chilled
cheese sauce and refrigerate.
Season remaining flour
with salt and pepper. Dust
mushrooms with flour, dip
in beaten eggs. Drain and
sprinkle over with
breadcrumbs. Deep-fry
and serve hot.
Serve with your
choice of dipping.
2 packets fresh button
mushrooms, stems
removed.
100 gms cheddar cheese ,
grated.
1-1/2 tsp butter.
3 tbsp flour.
200 ml milk.
? tsp finely chopped
garlic.
200 gms breadcrumbs.
1 egg, beaten with a
little water.
Salt and pepper to taste.
Preparation
Cheese sauce:
Heat a thick bottomed
pan and melt butter. Add
1-1/2 tsp flour. Cook for
few minutes ensuring that
mixture does not change
colour. Add milk little by
little, while whisking. Let
it cook on slow fire for
about 2 to 3 minutes. Add
grated cheese and garlic,
and boil. Season, remove
from heat, allow to cool,
and then chill. Stuff cavity
of mashroom with chilled
cheese sauce and refrigerate.
Season remaining flour
with salt and pepper. Dust
mushrooms with flour, dip
in beaten eggs. Drain and
sprinkle over with
breadcrumbs. Deep-fry
and serve hot.
Serve with your
choice of dipping.
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