Displays of beer and chips in abundance at the grocery store can only mean one thing: Superbowl week is upon us. In anticipation of the big day, this week I will be sharing all kinds of snacks and food that are perfect for your game day celebrations. First up are these Pepperjack Beer Battered Mushrooms. If you thought that you loved regular battered fried mushrooms take a gander at these babies. I have removed the stem of the mushroom and placed a little piece of pepperjack cheese in the center, then dipped the whole thing in beer batter and fried it until golden. The crust is crunchy, the mushroom tender and the cheese perfectly melted. Trust me you won’t be able to resist popping 2 or 10 of these in your mouth.
After making the beer battered fish sandwich a couple of weeks ago, I kind of went into a beer battered frying frenzy. I wanted to see what else I could dip in the light crispy batter. I was literally frying everything. At first, I attempted fried mushrooms by simply frying the mushrooms alone. Then I asked Ryan’s opinion and he said it would be nice if they had a little kick to them. So how could I do that? Add pepperjack cheese of course. I don’t think I’ll ever eat another fried mushroom without it now.
Pepperjack Beer Battered MushroomsPrint Recipe
- oil for frying
- 15 - 20 small button mushrooms, cleaned and stems removed
- 3 - 4 ounces of pepperjack cheese, diced into small cubes (you want them to fit snugly into the center of the mushroom)
- 1 cup beer batter
- kosher salt
- 1 3/4 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 12 fluid ounces beer
Prepare the beer batter. In a bowl whisk together flour, salt, pepper, garlic powder, and cayenne pepper. Slowly whisk in the beer.
Heat 2 inches of oil in a large pan over medium-high heat until it reaches 375 degrees.
Place 1 cube of diced cheese into the center of each mushroom. Dip the mushrooms into the beer batter.
Gently place the battered mushrooms into the hot oil. Fry 3 -4 minutes or until golden brown. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt.
Allow to cool for several minutes and serve.