• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 3 tablespoons minced pickled jalapeños, drained
  • ¼ cup plain cream cheese, room temperature
  • 1 teaspoon lime juice
  • coarse salt
  • 1 egg
  • 1 tablespoon water
  • 1 cup bread crumbs
  • 2 teaspoons paprika
  • 2 teaspoons salt, divided
  • ¼ teaspoon cayenne pepper flakes
  • ½ cup flour
  • Light oil for frying
  • ½ cup sour cream
  • ½ cup salsa
  • cilantro (optional)

Crispy, crunchy, and creamy: the first words that pop to mind after popping one of these fun FunGuy poppers into your mouth and closely followed by: jalapeño!

These delightfully picante FunGuy mushrooms have been filled with jalapeño peppered cream cheese, coated in a crunchy mixture of spicy bread crumbs and diced mushroom, and then fried until golden brown.  

Worried about the heat? Don’t skip our simple cool and refreshing creamy salsa sour cream sauce!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb, finely mince the stems and transfer to a large bowl. Set the caps on a large plate with the hole side up. 
  2. Mix the minced jalapeños, cream cheese, lime juice, and a pinch of salt together well. Taste and adjust the salt as needed. Spoon the jalapeño cream cheese mixture into each mushroom cap. Set the plate with the filled mushrooms in an area for dredging, breading, and frying. 
  3. In another bowl, whisk together the egg and water until well combined.
  4. Add the bread crumbs to the bowl with the minced mushrooms. Add half of the paprika, salt, and cayenne pepper flakes to the bowl with the crumbs and mushrooms and add the other half to a new bowl with the flour. Mix both well and set them up in the same area with the mushroom caps: mushrooms, flour, egg, bread crumbs. 
  5. Roll each mushroom in the flour, then into the egg, and lastly into the bread crumbs, being careful to coat each mushroom. Once coated, place the mushrooms on a large plate and refrigerate for 10 minute. 
  6. Pour oil in a deep frying pan, about 1 inch deep. Heat oil over medium high. Oil is hot enough when a 1 inch cube of bread can fry in 30 seconds. 
  7. With tongs, carefully place mushrooms 4-5 at a time into hot oil and allow to fry 3-4 minutes, turning halfway if needed to get all sides golden brown. Transfer cooked mushrooms to a plate lined with paper towels and season with a pinch of coarse salt. Repeat with the rest of the mushrooms.  Allow the mushrooms to cool and drain off excess oil at least 5 minutes.
  8. While the mushrooms cool, make the dipping sauce by mixing the sour cream and salsa together. Add cilantro for garnish. 
  9. Once the mushrooms have cooled enough, serve immediately with the cool creamy salsa sauce. 

Have a Fun meal!