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Stuffed and Battered Button Mushrooms

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 12 button mushrooms (medium size).
  • The filling:

  • 200g ricotta cheese.
  • 1 tablespoon of finely chopped chives.
  • 1 tablespoon of finely chopped parsley.
  • 1 finely minced garlic clove.
  • ¼ teaspoon of salt.
  • 1 teaspoon of grated Parmesan.
  • Large pinch of chilli powder.
  • For the batter:

  • 100g self-raising flour.
  • 2 tablespoons of corn flour.
  • 150ml strong dark lager.
  • Rapeseed Oil for deep frying.


  • Remove the mushroom stems (these would make a great addition to stock).
  • Combine the filling ingredients.
  • Stuff the mushrooms and refrigerate.
  • Preheat the Rapeseed Oil in a saucepan or deep fat fryer to 180C.
  • Combine the batter ingredients – you are looking for a lightly whipped cream consistency (add more beer if necessary).
  • Coat the mushrooms carefully in the batter and lower onto the hot oil. Fry no more than 4-5 at a time.
  • They will take 5-6 minutes to cook.
  • Lift them out with a slotted spoon and place on a sheet of kitchen paper to soak up any excess oil.
  • Sprinkle with salt and serve.

Best served with our Classic Mayonnaise or our surprisingly punchy Garlic Mayonnaise.

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