Houlihan’s Shrooms
Cheese Filling
1/3 cup whipped cream cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon dry Hidden Valley Ranch Dressing Mix
Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes.
6 large button mushrooms
1 cup bleached flour
1-1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
Vegetable oil for frying
Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps.
Combine flour, 1-1/2 teaspoons salt and cayenne pepper in a small bowl.
Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving.
Yields 4 servings.