Ingredients
Serves: 4
Prep: 20 mins
Cook: 2 minutes
Garlic Mushrooms
- 20 button mushrooms
- 200g full-fat cream cheese
- 2 garlic cloves crushed
- 2 tbsp chopped fresh parsley
- Salt & pepper
- 200g plain flour
- 200g breadcrumbs
- 3 eggs, beaten
- Vegetable oil for frying
Garlic Mayo
- 3 cloves garlic, crushed
- Pinch salt
- 240g mayonnaise
- ½ lemon juice
- 2 tbsp chopped chives
Salad Dressing
- 3 tbsp cider vinegar
- 1 tbsp olive oil
- 2 tsp wholegrain mustard
- 2 tsp honey
- Salad leaves
Method
- To make the garlic mayo, simply add all the ingredients into a bowl and mix. Taste and adjust the seasoning, and keep cold until needed.
- For the salad dressing, add all the ingredients into a jam jar, screw on the lid and shake to combine. Keep chilled until needed.
- To make the garlic mushrooms, into a bowl add the cream cheese, garlic, parsley and seasoning. Mix well to combine.
- Clean the mushrooms with a damp cloth if needed, remove the centre stalk, and spoon the cream cheese filling into the centre.
- Once all the mushrooms are filled, dredge in the flour, dip in the egg and finally the breadcrumbs.
- Heat the oil to 180C °C and carefully drop the mushrooms in the oil and cook until golden brown all over.
- To serve, plate up the mushrooms with a side of the garlic mayo, drizzle the salad leaves with the dressing & enjoy.
