Guest Post: Cheesy Buffalo Mushroom Bombs with Ale Ranch Dip by The Tasty Gardener
We have a guest in the kitchen! We’re thrilled to welcome Heather of The Tasty Gardener back into our kitchen, and just in time for patio season!! Heather has us reaching for a cold beer with these soon-to-be summer favourites.
When it comes to mushrooms the white button gets the short end of the stick. It is chopped, diced and macerated into recipes that cover up its resiliency and taste. All the other big names in mushrooms; crimini, portabella, shiitake, they get the star treatment nowadays as people are experimenting more and creating new and wonderful dishes. I totally understand.
It’s the white button, however, that is usually our first personal foray into mushroom loving. Whether it was mom’s homemade soup, or the Chinese restaurant down the streets’ fried rice, we usually tried this little guy first. There is a reason the white button mushroom sits alongside the carrot sticks and cucumber slices on a veggie platter and not an oyster. (Sorry oyster mushroom.)
So I wanted to celebrate my little friends in the best way possible; by creating these flavour bombs. These caps are stuffed with a garlic cheese mixture, breaded, deep fried, tossed in buffalo sauce and served with a very adult beer ranch dip. Simple ingredients, a few steps and BOOM!
Cheesy Buffalo Mushroom Bombs with Ale Ranch Dip
Prep Time: 45 minutes | Cook Time: 5 minutes | Serves: 4
For the Cheesy Stuffing:
2 pkg. white button mushrooms, medium sized, caps removed (about 26)
1/2 pkg. cream cheese
1/4 cup Parmesan, grated
1/2 cup cheddar cheese, grated
1 clove garlic, minced
For the Breading:
1 cup bread crumbs
1 tsp cayenne pepper
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup milk
1 cup flour
Oil for frying
For the Buffalo Sauce:
1/2 cup buffalo style hot sauce
3 tbsp melted butter
1. To make the cheesy stuffing: Combine together the cream cheese, parmesan, cheddar and garlic. Stuff each cap with about 1 tsp worth filling the hole and leaving a little mound on the outside. You may have leftovers so find more mushrooms or save for other deliciousness.
2. To Bread the Mushrooms: In one medium bowl combine the breadcrumbs, cayenne, salt and pepper. In another bowl beat together the egg and milk. In a third bowl place the flour. Take each stuffed mushroom and toss it in the flour, then the egg and finally the bread crumbs. Place on plate and repeat with remaining mushrooms.
3. In a wide mixing bowl whisk together the buffalo sauce and butter.
4. In a large frying pan or pot heat 2″ of oil over high heat. Get a paper towel ready for absorbing excess oil. Once hot carefully place mushrooms stuffing side up and fry until browned about 3 minutes (you may need to do this in batches). Flip over and quickly brown the stuffing side, about a minute. If you let it fry too long the cheese will fall out. Using a slotted spoon transfer mushrooms to paper towel and blot any excess oil.
5. Once all the mushrooms are fried, toss in buffalo sauce and serve with the Ale Ranch Dip or your own favorite creamy dip.
Ale Ranch Dip
1/2 cup cream ale (optional)
1/2 cup mayo
1/2 cup sour cream
1 clove garlic, minced
1 tbsp fresh chives, chopped
3/4 tsp dried parlsey
1/4 tsp dried dill
1/4 tsp onion powder
salt and pepper to season
1. Mix all ingredients together and refrigerate until serving.
A big thank you to Heather for bringing these drool-worthy bites to our blog! Now, we just need that warm weather to stay for good. Watch for another mushroom-packed dish from Heather later this summer!!